48 deliciousmagazine.co.uk
STAR OF THE SEASONRECIPES AND FOOD STYLINGLOTTIE COVELL
PHOTOGRAPHS KATE WHITAKER
STYLING TONY HUTCHINSON
With its elegant stems and heather-like tops,
this highly prized brassica is brilliantly versatile.
It’s quick to cook and brings colour and crunch
to dishes – and is as happy in a simple stir-fry as
it is in an elegant side dish. I also like to stirsliced stems into stews at the end of the cooking time to add
texture and a burst of colour. I’ve given one of the recipes
here a Thai twist, tossing the PSB with a vibrant dressing
to accompany tuna. In the other dish I’ve ramped up the
umami factor by charring whole stems and pairing them with
punchy anchovy and tahini. LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR
PUR PLE SPROUTING
BROCCOLI
WH AT TO LOOK FOR
Choose sturdy, vivid green stems with
a fresh, purple-hued crown. The
leaves should be deep green in colour
with no wilting.
How to store it Purple sprouting
broccoli will last longer if you keep
in the fridge in a paper bag.