I’m so excited to see the new season’s Purple Sprouting Broccoli in the shop – fresh from the fields of Runcton.  I consider purple sprouting to be on a par with Asparagus, with superb flavour, and equally as versatile, and if you don’t believe me, then try this recipe for Roasted PSB with Yarty’s Black Garlic Vinegar:


  • 400g purple sprouting broccoli
  • 2 tbsp Yarty’s Black Garlic Vinegar
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 50g pine nuts


1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Trim the dry ends of the PSB Cut any thicker stalks in half. Place them on a baking tray.
3. Whisk the black garlic vinegar with the olive oil and plenty of salt and pepper.
4..Pour the balsamic dressing over the broccoli and toss to coat the broccoli thoroughly. Scatter with pine nuts.
5..Slide the baking tray into the oven and roast the broccoli for 10-15 mins. The broccoli stalks should be tender and the florets slightly charred.
6..Serve on a platter with any black garlic dressing from the baking tray drizzled over.

While I think Veganuary is a great concept and we should all be eating less meat and more fruit and veg, I don’t understand why you would do this in January when the choice of local English produce is limited to cabbages, leeks, and root vegetables.  I know that you can perk up your meals with avocados, pomegranate, blood oranges, and mangoes, but these are all shipped or flown in from distant shores, racking up air miles for their next holiday.  If you want to turn people towards a plant-based diet, surely it would be better to do it when our fruit and veg is at it’s best during the summer months?  All the more reason to celebrate Purple Sprouting Broccoli.