10 eggs
3 cloves of garlic, minced
Olive oil
1 head of broccoli
1 tsp paprika
Salt
Pepper
1 jar roasted red peppers
What to do:
1. Boil a large pan of salted water and add the broccoli florets. Cook for 4 minutes then drain and run under cold water.
2. In a separate bowl, whisk the eggs with the paprika, and salt and pepper. Put to one side.
3. Now, in a large non-stick frying pan add some olive oil and start to fry the garlic on a medium heat then add the peppers and the broccoli. Toss the pan to cover the broccoli with garlic then add the egg mix.
4. Put the whole pan in to the oven 160°C for 30 minutes.
5. Remove and cut into wedges, serve with a fresh green salad.
1 head of broccoli, broken into small florets
1 large head of cauliflower, broken into small florets
3 tablespoons olive oil
4 garlic cloves, sliced thinly
2 lemons, sliced thinly
Salt and pepper, to season
What to do:
1. Preheat your oven to 220°C
2. Mix all of the ingredients in a large bowl until coated in the oil
3. Tip them out onto a baking tray – you may need two
4. Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through cooking time
5. Remove from the oven once they are brown and tender
This is a wonderful, healthy salad to try when the season for fresh, British greens begins. By not blanching the green vegetables too much, you will still taste the delicious, crisp texture and freshness. If you cannot get purple sprouting broccoli, then just buy any colour broccoli, with tender stems. Using soya sauce and lime as a dressing helps to bring a salty and oriental flavour to this summery dish.
Preparation time:
20 minutes
Cooking time:
10 minutes
Serves:
4
What You’ll need:
400g fresh purple sprouting broccoli
300g fresh British asparagus
200g fresh radish
200g fresh podded peas
100g sesame seeds
50ml rapeseed, grapeseed or other vegetable oil
Zest and juice of 1 lime
2 tbsp soya sauce
Half tsp sugar
Sea salt and pepper
What to do:
1. Firstly prepare the vegetables. Wash and trim the purple sprouting broccoli, the asparagus and the radish. Slice the broccoli and asparagus into 3 cm pieces, and slice the radish thinly. Place the radish in a bowl of cold water.
2. Using a double layered steamer, boil some water and steam the purple sprouting broccoli, the asparagus pieces and the peas for approximately 5-7 minutes. The vegetables should be quite tender, but still green and slightly crisp. Remove the vegetables from the steamer and set aside to cool on a clean preparation tray.
3. In a little jug mix together the sesame seeds, rapeseed oil, zest and juice of the lime, the soya sauce, sugar, a pinch of sea salt and a generous grating of black pepper.
4. In a roomy salad bowl, mix together the steamed purple sprouting broccoli, asparagus and peas. Add the drained radish slices.
5. Add the soya and lime dressing. Toss the salad well. Serve.
This recipe is very useful right from early spring through to mid-Autumn when purple sprouting broccoli is in season and tender. By blanching the stems lightly, you can still keep that vibrant, beautiful green and purple colour that makes the dish come alive. You could use almost any Brassica in this recipe, like a sweetheart hispi cabbage, or a savoy cabbage, it is so versatile. Try butter beans preserved in their own juice in a jar as they are so much more flavoursome than the tinned varieties preserved in brine.
Preparation time:
20 minutes
Cooking time:
10 minutes
Serves:
4 as a starter
What You’ll need:
400g purple sprouting broccoli
100g pine nuts, toasted
2 tbsps olive oil for pan frying
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, de-seeded and finely chopped
Sea salt and pepper
400g cooked butter beans, drained and rinsed
1 unwaxed lemon, the zest removed and the juice squeezed
What to do:
1. Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2 cm pieces. Heat a saucepan of water on the stove, and when the water is boiling, blanch the purple sprouting broccoli for no more than 3 minutes. Drain, and leave to cool on a preparation tray.
2. Toast the pine nuts in a dry, non-stick frying pan. Be very careful not to burn them. The secret is to keep shaking the pan so they do not stick to the bottom and burn.
3. Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chilli, along with a pinch of sea salt and some freshly grated black pepper. Soften the vegetables quite gently, adding a small amount of water to help create steam in the pan.
4. When the vegetables in the pan are soft, add the butter beans, the lemon zest, a little of the lemon juice and the toasted pine nuts. Mix well and fry for 3 minutes. Add the blanched purple sprouting broccoli, mix well, and turn off the heat.
5. Serve on a warm platter, with extra lemon juice and a drizzle of olive oil.
This recipe is very useful right from early spring through to mid-Autumn when purple sprouting broccoli is in season and tender. By blanching the stems lightly, you can still keep that vibrant, beautiful green and purple colour that makes the dish come alive. You could use almost any Brassica in this recipe, like a sweetheart hispi cabbage, or a savoy cabbage, it is so versatile.
Preparation time:
20 minutes
Cooking time:
10 minutes
Serves:
4 as a starter
What You’ll need:
400g purple sprouting broccoli
400g Penne pasta
100g pine nuts, toasted
2 tbsps olive oil for pan frying
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, de-seeded and finely chopped
Sea salt and pepper
1 unwaxed lemon, the zest removed and the juice squeezed
What to do:
1. Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2 cm pieces. Set aside.
2. Heat a large saucepan of water, and when the water is boiling, pour in the penne pasta. Boil the pasta for approximately 12 minutes, until it is soft but still has a bite to it. When ready, drain the pasta.
3. While the pasta is cooking, heat a smaller saucepan of water on the stove, and when the water is boiling, blanch the purple sprouting broccoli for no more than 3 minutes. Drain and leave to cool on a preparation tray.
4. Toast the pine nuts in a dry non-stick frying pan. Be very careful not to burn them. The secret is to keep shaking the pan so they do not stick to the bottom and burn.
5. Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chilli, along with a pinch of sea salt and some freshly grated black pepper. Soften the vegetables quite gently, adding a small amount of water to help create steam in the pan.
6. When the vegetables in the pan are soft, add the cooked pasta, the lemon zest, a little of the lemon juice and the toasted pine nuts. Mix well and fry for 3 minutes. Add the blanched purple sprouting broccoli, mix well, and then turn off the heat.
7. Serve on a warm platter, with extra lemon juice and a drizzle of olive oil.
400g broccoli divided into florets
2tbsp oil
3tsp garam masala
30g sliced almonds
What to do:
1. Heat the oven to 200°c, 400°f or gas mark 6.
2. Put the broccoli in a large bowl drizzle over the oil and sprinkle over the garam masala. Toss the mixture thoroughly so the broccoli is evenly coated.
3. Tip into an oven tray and cook in the oven for 20-25mins until it’s tender and the edges are crisp.
4. While the broccoli is cooking heat a frying pan and gently toast the almonds until they are golden.
5. Once the broccoli is cooked tip it onto a serving plate and scatter over the almonds.
400g broccoli divided into small florets
150g brown rice
2 large chicken breasts cooked
1tbsp sesame oil
4 shallots finely sliced
2 red chillies finely sliced
2 garlic cloves sliced
3 tbsp light soy sauce
Leaves from 3-4 sprigs mint
What to do:
1. In a pan of boiling water simmer the broccoli for 5 minutes until tender then drain and set aside keeping it warm. Cook the rice according to the pack instructions. While it’s cooking tear the chicken into strips.
2. To make the dressing heat the oil in a pan and gently cook the shallots, garlic and chilli for 2-3 minutes until they are nicely soft but not brown. Add the soy sauce, mint and chicken and warm through.
3. In a serving dish combine the broccoli, rice and chicken mixing well. Scatter a few extra mint leaves on top.
Why not try:
For a veggie version replace the chicken with roasted cashew nuts.
