Purple sprouting broccoli, a vibrant member of the Brassica family, is celebrated for its striking purple florets and tender stems. Unlike its green counterpart, it offers a slightly sweeter, more delicate flavour with earthy undertones. Rich in vitamins C and K, fibre, and antioxidants, it supports a healthy immune system and aids digestion. Thriving in cooler climates, it is typically harvested in late autumn and early spring.

This month’s recipe inspiration is from Chef Nic Vanderbeeken. Nic has over 20 years of experience cooking in some of the world’s most exclusive restaurants. Currently heading the team at Apéritif, a fine dining restaurant serving contemporary global cuisine in the lush valleys of Ubud in Bali, his one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy.

Broccoli with Garlic and Chilli

One of my favourite ways to cook purple sprouting broccoli is to blanch it quickly in salted water, then toss it in a hot pan with olive oil, garlic, and red chilli flakes. I love how the chilli’s heat complements the broccoli’s slight bitterness. Finish with a squeeze of lemon to brighten the flavours.

Grilled Purple Sprouting Broccoli with Almond Romesco

Grilling the broccoli brings out a smokiness that pairs wonderfully with a romesco sauce. I grill the broccoli with a little olive oil and sea salt until it gets some char marks, then serve it with a romesco made from roasted red peppers, almonds, garlic, and smoked paprika. It’s a beautiful appetiser or side dish.

Broccoli and Burrata Salad

For a light yet flavourful dish, I like to blanch the broccoli and serve it warm with creamy burrata. Drizzle everything with a lemon and anchovy dressing and top with toasted pine nuts for some added crunch. The creaminess of the burrata contrasts nicely with the slightly bitter, earthy flavour of the broccoli.

Purple Sprouting Broccoli Risotto

I love incorporating vegetables into risotto, and purple sprouting broccoli adds a lovely green note. I make a creamy risotto base, stir in blanched broccoli towards the end, and finish with Parmesan and a touch of lemon zest. It’s a comforting dish, perfect for the cooler months when this vegetable is in season.

Waste Not, Want Not

Chop and blanch leftover purple sprouting broccoli for 3 mins before freezing to retain flavour. Use discarded stalks in stir fries and salads or blitz with milk to make a creamy sauce for fish or chicken.