Purple Sprouting Broccoli is now looking fantastic and is an ideal winter vegetable that is delicious, healthy and adaptable.

You can steam it, stir fry or roast it and I personally think that it is so delicious you can eat it on it’s own, with a squirt of lemon juice, melted butter and a bit of seasoning.

However, it goes extremely well with another of our incoming seasonal specials: duck eggs. Duck eggs are larger than hen eggs and the yolk is proportionally bigger, more orange and richer than the chicken equivalent.  This is a simple, but luxurious way to enjoy both.

Purple Sprouting Broccoli with Duck Egg and Bacon. Serves 2.

Thinly slice 4 rashers of Sandridge Streaky bacon into mini-lardons and fry until crispy, then drain on kitchen roll.

Meanwhile, place 400g of purple sprouting into a roasting tray and drizzle with olive oil. Add a generous pinch of sea salt and roll until lightly covered. Then roast in a hot oven until the leaves just start to get crispy (about 6 minutes). Alternatively you can steam the PSB until tender. Then add the bacon and put on two plates.

Poach two duck eggs (3-4 minutes) and place on top of the PSB, then season and add shavings of parmesan.

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