4 Ways With Our Purple Sprouting Broccoli

Our purple sprouting broccoli is quick and easy to prepare and those purple spears are not just beautiful, they're also filled with anthocyanins - a plant compound which help prevent diseases associated with cell and tissue damage.

Fritti

Mix together 1 cup of plain flour and 1/2 cup of cornflour. Whisk in 1 cup of lager or sparkling water, season well. Dip your PSB in to the batter and deep fry in hot sunflower oil until golden. Mix some Kashmiri chilli oil with Sussex Bee honey and drizzle generously over.

On toast

Fry with olive oil and sliced garlic, sprinkle over some chilli flakes and serve on sourdough topped with a fried egg, a drizzle of extra virgin, a squeeze of lime, a splash of soy
sauce and some toasted sesame seeds.

Blitzed

Blanche the PSB in boiling water for 5 minutes, throwing in a peeled garlic clove and a handful of kale. Drain and add to a blender with a splash of the cooking water, a few generous glugs of extra virgin and some grated parmesan. Blitz until smooth, adding more parmesan to thicken. Stir through any pasta.

Hollandaise

Tie your PSB together with some string to make a bundle. Place it standing up in a pan of boiling water so the stems are fully submerged and the florets out of the water to steam. Cover with a lid - be careful not to knock the bundle into the water - cook for 5 minutes and then remove from the pan. In a heat proof bowl whisk 2 eggs yolks with a splash of white wine vinegar and place over the pan of hot water, ensuring the water isn't touching the bottom of the bowl. Whisk until lukewarm. Very slowly gradually add 100g melted butter, constantly whisking until the sauce thickens. Season and drizzle over the PSB, scattering some salty, toasted nuts of your choice.