3 more ways with purple sprouting broccoli
Shoot director PETER RÜPSCHL Food stylist ESTHER CLARK Stylist MORAG FARQUHAR54 bbcgoodfood.com APRIL 2020Broccoli, mushroom
& gorgonzola pu tartSERVES 4 6 PREP 20 mins
COOK 40 mins EASYHeat the oven to 190C/170C fan/gas 5.
Dissolve 1 tsp honey in 1 tbsp red wine
vinegar and add 1 tbsp golden sultanas.
Heat 3 tbsp olive oil in a frying pan, then
add 1 sliced red onion, 100g sliced
chestnut mushrooms, a pinch of chilli
flakes and a pinch of rosemary leaves.
Fry over a medium heat with a pinch of salt
until the liquid from the mushrooms has
evaporated and the onions are soft. Boil
200g broccoli in salted water for 6-7 mins,
drain and chop. Add 1 finely chopped
garlic clove to the mushrooms and cook
for 2-3 mins. Stir in 50g gorgonzola
dolce, 2 tbsp crème fraîche and the
broccoli. Roll out 320g pu pastry, score
a 2.5m border all around, then top with the
drained sultanas and mixed veg. Dot with
a bit more gorgonzola, glaze the border
with 1 beaten egg and bake for 20-25 mins.
GOOD TO KNOW 1 of 5-a-day
PER SERVING (6) 358 kcals • fat 25g • saturates 11g • carbs 25g •
sugars 7g • ibre 3g • protein 8g • salt 0.7gPurple sprouting broccoli
with tahini miso dressingSERVES 4 as a side PREP 5 mins
COOK 5 mins EASY VGrate a thumb-sized piece of
ginger into a small bowl and add
2 tbsp tahini, 2 tsp miso paste,
1 tsp honey, the juice of 1 lemon
and 3-4 tbsp water. Whisk until
you have a runny, creamy dressing.
Adjust the honey or lemon to your
liking, then add a little more water
to loosen, if it’s still too thick. Steam
or boil 400g purple sprouting
broccoli for 4-5 mins or until the
stems are tender, then divide between
plates and drizzle over the dressing.
GOOD TO KNOW healthy • vit c • 1 of 5-a-day
PER SERVING 97 kcals • fat 5g • saturates 1g • carbs 5g •
sugars 4g • ibre 4g • protein 5g • salt 0.3gPurple sprouting broccoli
baked with cream, chilli
& anchoviesSERVES 4 as a side PREP 5 mins
COOK 25 mins EASYHeat the oven to 200C/180C fan/
gas 6. Bring a large pan of lightly
salted water to the boil and cook
400g broccoli for 4 mins. Drain
and tip into an oiled, 20cm roasting
tin, spreading it out in an even layer.
Heat 1 tbsp olive oil over a medium
heat, add 6 anchovy fillets and
1 finely chopped red chilli. Fry
for 2-3 mins until the fillets have
partly dissolved, then grate in the
zest of 1 lemon. Pour in 1 tbsp
white wine vinegar followed by
300ml double cream, and whisk
to combine. Pour this over the
broccoli. Scatter over a handful
of sourdough crumbs and roast
for 12-15 mins until bubbling.
GOOD TO KNOW vit c • 1 of 5-a-day
PER SERVING 466 kcals • fat 44g • saturates 26g •
carbs 8g • sugars 3g • ibre 3g • protein 7g • salt 0.8gPurple sprouting broccoli,
jersey royal, burrata
& anchovy salad
SERVES 2 as a main, 4 as a side
PREP 15 mins COOK 30 mins EASY
50ml extra virgin olive oil
1 rosemary sprig, inely chopped
pinch of dried red chilli lakes
2 slices of sourdough, blitzed to
breadcrumbs
tsp coriander seeds
tsp cumin seeds
500g purple sprouting broccoli
1 red chilli, inely chopped
2 shallots, skin left on, halved
1 garlic clove, skin left on
300g jersey royal potatoes, halved
if large
8 anchovy illets in oil
lemon, zested and juiced, plus extra
zest to serve
1 tbsp Dijon mustard
1 tsp honey
1 tsp tahini
handful of lat-leaf parsley, chopped
1 ball of burrata, drained
1 Heat 2 tbsp of the olive oil in a heavy-
bottomed frying pan with the rosemary
and chilli flakes. Stir in the breadcrumbs
so they’re well coated in the oil, and fry
until golden – this will take longer than
you think, but keep an eye on it to make
sure the breadcrumbs don’t burn. Add the
seeds and toast until fragrant, then tip
the mixture onto a plate and set aside.
2 Heat oven to 210C/190C fan/gas 6. Peel,
trim and remove any coarse, fibrous bits
from the ends of the broccoli stalks. If
some are much thicker than others, split
them so they’re all the same size. Toss
with the chilli, shallots, garlic, salt and
pepper, and 2 tbsp of the olive oil. Tip
onto a baking sheet and roast for about
15-20 mins, or until the stalks are tender
and the leaves and florets are charred
and slightly crisp – the shallots and
garlic should be soft and caramelised.
Meanwhile, bring a saucepan of well
salted water to the boil, turn down to
a medium heat and cook the potatoes
for 8-10 mins, or until tender. Allow to
cool a little in the water.
3 Leave the broccoli to cool slightly, then
finely slice the larger stalks, leavingthe florets and smaller stalks intact.
Put the shallots, garlic and chilli on
a chopping board, peel the skin o the
shallots and squeeze the garlic from its
skin, then roughly chop together with
the chilli, 2 of the anchovies and a
pinch of sea salt. Scrape into a bowl
and whisk with the lemon zest and
juice, mustard, honey, the rest of the
olive oil, tahini, and a splash of water
to loosen, then mix in the chopped
parsley. Season to taste. Drain the
potatoes and put in a bowl with the
broccoli stalks and florets, and the
remaining anchovy fillets. Toss
everything with the dressing.
4 Pile the salad on a serving platter
and top with the burrata, then sprinkle
over the toasted breadcrumbs,
reserving some to serve on the side.
Scatter over some lemon zest and
black pepper to serve.
GOOD TO KNOW calcium • folate • ibre • vit c • iron •
1 of 5-a-day
PER SERVING (4) 471 kcals • fat 26g • saturates 9g •
carbs 34g • sugars 7g • ibre 9g • protein 20g • salt 2g