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
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.