Here’s a simple but delicious recipe from Great British Chef Josh Eggleton that makes the most out of this week’s purple sprouting broccoli, giving a textured and tasty side dish.
Ingredients
300-400g purple sprouting broccoli, woody bottoms trimmed
30g hazelnuts
25ml hazelnut oil
teaspoon olive oil
sea salt
Directions
Bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still have a crunch.
Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil.
Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes.
Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve