Purple sprouting broccoli is the hunger gap hero for us! The months of March and April are possibly the leanest with regards to vegetables grown in the UK. Of course there are the store cupboard staples of trusty roots like carrots, potatoes and onions but we start to lack any form of greens. The end of May (weather dependant) is when all the home grown produce really kicks in to gear.
This simple charred purple sprouting broccoli recipe is super simple, it’s a great accompaniment for our Venison Haunch w/ Wild Chimichurri.
Why not indulge and upgrade your broccoli for a Sunday brunch. Topped with a poached egg, sprinkled with a smattering of pangrattato with some chilli jam to meld everything together.
450g purple sprouting broccoli
Pinch of chilli flakes
2 cloves of garlic
A few sprigs each of parsley, oregano and marjoram
A good salt
A good pepper
20ml rapeseed oil
Preparing the Broccoli
Wash the purple sprouting broccoli under cold running water. Place a large pan of salted water over a high heat and bring to the boil.
Blanching the Broccoli
Have ready a bowl of cold water, place the purple sprouting broccoli into the boiling water and blanch for 2 minutes. Plunge the blanched purple sprouting broccoli into the bowl of cold water to refresh. Drain well and set aside.
Charring and Serving
Zest the lemon and garlic cloves into a bowl.
Finely chop the herbs and add to the bowl along with a pinch of chilli flake, salt and pepper.
Stir in the rape seed oil and toss the purple sprouting broccoli in the dressing.
Cook the purple sprouting broccoli over a bed of hot embers until it’s nice and charred all over. Once the broccoli is cooked, remove from the heat and toss back in the dressing.
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Photo Credit: Simon Weller
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