Purple Sprouting Broccoli

With Will Steward, Living Larder

Purple sprouting broccoli is the star of the show through March and into April and brings with it a burst of optimism for warmer days and that springtime feel. To grow it, you need to plan in advance and get your plants off to a good start in the summer before. When cooking, keep things simple; lemon, chilli flakes & olive oil, hollandaise, or aioli are all great dressings. For a more substantial lunch enjoyed outside, in a sunny sheltered corner of your garden, try it with eggs and sourdough.

Ingredients

200g purple sprouting broccoli, trimmed Olive Oil

2 medium eggs

A teaspoon of miso paste

A teaspoon of chilli oil

2 slices sourdough, toasted

Method local fruit and vegetable boxes. livinglarder.co.uk | Instagram: @livinglarder

Blanch the broccoli for two minutes in a large pan of boiling water. Using a slotted spoon, lift out the sprouting broccoli – drain well.

Using the same water, poach the eggs to your liking – I think you need a runny yolk.

Spread the miso onto the sourdough. Divide the broccoli between the toasts, put the eggs on top, and spoon over the chilli oil. Enjoy!

Living Larder is a family-owned, Soil Association certified Organic farm.