Our first Purple Sprouting Broccoli has arrived from Foot’s Farm in Chidham this week. The vibrant colour and superb flavour, arriving during the traditional ‘hungry gap’ when nothing else grows, means it’s a vegetable to be celebrated. The season is only 6 weeks, so indulge in this locally grown superfood while you can. It’s available for £3.59/kg
Purple sprouting broccoli (PSB) has its roots in the Mediterranean, where wild ancestors of modern broccoli were cultivated by the ancient Romans. The vegetable is a member of the Brassica oleracea family, which includes kale, cabbage, and cauliflower.
While standard broccoli varieties became popular in Italy, purple sprouting broccoli was selectively bred in the UK during the 19th and 20th centuries. British farmers refined the crop for hardiness, allowing it to thrive in cooler climates and extend the growing season. It gained mainstream popularity in the UK in the late 20th century as chefs and food enthusiasts embraced its delicate flavor and vibrant color.
Today, PSB is celebrated for its tender stalks, nutty taste, and versatility in cooking. You need to cut the thicker stems in half to ensure even cooking, but here are some simple recipe suggestions:
1. Garlic & Chilli Sautéed PSB
Heat olive oil in a pan, add sliced garlic and red chilli flakes.
Toss in the PSB and sauté for 3–4 minutes until tender.
Squeeze fresh lemon juice over the top and serve!
2. Roasted Purple Sprouting Broccoli with Parmesan
Preheat oven to 200°C (400°F).
Toss PSB with olive oil, salt, and black pepper.
Roast for 10–15 minutes until slightly charred.
Sprinkle with grated Parmesan before serving.
3. Purple Sprouting Broccoli & Almond Salad
Blanch PSB in boiling water for 2 minutes, then cool in ice water.
Toss with toasted almonds, feta cheese, and a lemon-honey dressing.
Serve as a light lunch or side dish.
4. Creamy Purple Sprouting Broccoli Pasta
Cook pasta and reserve some pasta water.
Sauté garlic in butter, add PSB, and cook until tender.
Stir in crème fraîche, grated Parmesan, and a splash of pasta water.
Mix with the pasta and finish with black pepper.
5. Purple Sprouting Broccoli & Poached Egg on Sourdough
Blanch PSB and place on toasted sourdough.
Top with a poached egg and drizzle with hollandaise or olive oil.
Sprinkle with black pepper and enjoy!