A tasty and filling lunch or supper from Diana Henry.
Orzo with Ricotta and Purple Sprouting (2-3)
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Tag Archives: Purple Sprouting Broccoli
Spring Onions with Peas, Purple Sprouting and Asparagus (2-6)
This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
Tagliatelle with Purple Sprouting Broccoli (4)
A simple pasta dish from Thomasina Miers.
Broccoli and Sesame Noodles (4)
Delicious noodles from Georgina Hayden.
Purple Sprouting Broccoli and Kale Gratin (6-8)
A cheesy and creamy gratin from Diana Henry.
Orecchiette with Purple Sprouting and Tomatoes(4)
I could very happily eat purple sprouting broccoli every day when it is in season in late winter. This recipe is from Jenny Linford’s ” The London Cookbook”.
Penne with Broccoli and Green Olives (4-6)
Purple Sprouting Broccoli is probably my favourite vegetable and i buy it almost daily from my local greengrocers when it is in season. The best i have ever had came from a stall at Stoke Newington Farmers Market in London, and is definitely one of the things I miss about not living there so far. I have tried to grow it on my allotment but without much success so far. This is from ” River Cafe Cook Book Two”.
Orecchiette with Purple Sprouting Broccoli and Gorgonzola (2)
Broccoli with Cherry Tomatoes(4)
Polenta with Purple Sprouting Broccoli (2)
I love Purple Sprouting Broccoli especially at this time of year when it is so tender it can be eaten raw if freshly picked. My supplier of choice is Sarah Green’s Organics who has a stall every fortnight at my former local farmers market in Stoke Newington. You can of course use different greens- kale would be a good alternative.
You can add more cream, butter or hot water to the polenta if preferred to make a soupier mix.
Purple Sprouting Broccoli and Pepper Salad (4-6)
Adapted from a recipe in ” Greens Cook Book” by Deborah Madison and Edward Brown 1988.
Tahini Crunch Greens (2)
This is adapted as a main dish for two from a recipe for “Sweet and Salty Tahini Crunch Greens” in Anna Jones’s brilliant cookbook ” A Modern Way to Eat” 2014. She suggests serving it as a side but i liked it on its own.Its a great way to incorporate kale into your diet but you can vary the vegetables according to the season. For people like me who are adopting an increasingly vegetarian diet her book is really inspiring. She lives locally to me too so i should not have too much difficulty sourcing any more unusual ingredients.