The Sunday Times Magazine - UK (2022-04-10)

Purple sprouting

broccoli with

toasted almonds

and pickled

shallots

This is a gorgeous dish, made
with three ingredients I love.
The vermouth in the pickle
gives it a lovely pink colour.

Serves 6

Ingredients

• 50g marcona almonds


• 400g purple sprouting
  broccoli, trimmed


• Extra virgin olive oil

For the vermouth

pickled shallots

• 100ml red vermouth


• 50ml sherry vinegar
  
  
  • 2 banana shallots, very
    finely sliced
  
  
  
  

01 To pickle the shallots, put

the vermouth and vinegar in

a small pan and bring almost

to the boil, then pour over

the shallots and set aside to

marinate until cold.

02 Toast the almonds in a hot

dry pan until golden, then

allow to cool and roughly chop.

03 Steam the broccoli for

3-4 min until tender, then

arrange on a warm serving

platter.

04 Scatter with the pickled

shallots, 1 tablespoon of the

pickling liquid and the

almonds. Drizzle with plenty of

extra virgin olive oil and serve.

The Sunday Times Magazine • 67