I’m so excited to see the new season’s Purple Sprouting Broccoli in the shop – fresh from Richard Foot’s Farm in Chidham.  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.

The Purple Sprouting is quite leafy at the moment, but enjoy the leaves as much as the florets.  They crisp up when fried of baked, similar to Chinese crispy seaweed, and adds a superb nutty texture.