Purple Sprouting Broccoli

There are various very ‘chefy’ things we could tell you to do with your purple sprouting broccoli, things involving dressings made from pounded up anchovies, obscure chilli varieties or hickory-smoked this and that. The truth is, all your ‘PSB” needs done to it, in order to deserve being served, not as a side, but as a starter, is steaming and finishing with lemon, salt and butter or oil. Frankly, it deserves a golden platter and a fan fare just as much as asparagus and both tender spears appear at a similar time of year. 

Our purple sprouting broccoli patch survives whatever the winter throws at it, suddenly pushing up sweet shoots crowned with tight violet buds in early spring. First we pick the large heads in the centre of the plants, this encourages the growth of a constellation of smaller heads around it, which we get several more harvests from. If you’ve enjoyed your first flush and are looking for something different, try making a salad with your PSB, watercress, strips of omelette or farinata (chickpea pancake) and a balsamic dressing.