Purple Sprouting Broccoli

Basic cooking instructions
Boil or steam for 3-4 mins until barely tender, as it becomes soggy and sulphurous when overcooked!
The “flowers”, leaves and stems are all to be eaten. The heads cook more quickly than the stems, so cut the stems into short lengths and cook for a couple of mins before adding the heads. Serve with melted butter and a squeeze of lemon juice, or even as the “soldiers” with a dippy egg!

Recipes
PSB au gratin
400g PSB ..................................................25g butter
4 hardboiled eggs ....................................25g flour
400ml milk ...............................................4 tablespoons cream
500g chopped ham (optional) ................75g grated cheese (gruyere or emmental are ideal)
Breadcrumbs from one slice wholemeal bread
Cook and drain the PSB. Melt butter in pan, sit in flour to make a roux. Add milk gradually to make a smooth sauce and bring to boil, stirring constantly. Add cream and season. Arrange PSB in ovenproof dish, top with sliced eggs and ham, and cover with sauce. Sprinkle over cheese and breadcrumbs and bake at 200C/Gas 6 for about 20 mins until golden brown.

PSB with lemon and pasta
250g PSB, cut into 5cm lengths ...............................150g pasta shapes (penne is ideal)
1 tablespoon oil ...........................................................2 cloves garlic, crushed
Zest and juice of a lemon ...........................................4 tablespoon white wine
100ml cream
Boil pasta for 10 minutes or as advised on packet. Drain and return to pan. Simmer or steam PSB for 2 mins, drain and add to pasta. Try garlic and lemon zest for 2mins, then add wine and lemon juice and reduce by half. Sit in cream and season to taste. Add to PSC and pasta and toss to combine. Sprinkle with black pepper., and serve immediately.