Purple sprouting broccoli is at its best between February and April. It has a lovely, mildly bitter, peppery flavour, similar to cavolo nero, so it can stand up to bold flavours, like the nuoc cham in this recipe. It can be roasted, deep-fried or even eaten raw as a crudité. It is also rich in vitamin C.
Purple sprouting broccoli is at its best between February and April. It has a lovely, mildly bitter, peppery flavour, similar to cavolo nero, so it can stand up to bold flavours, like the nuoc cham in this recipe. It can be roasted, deep-fried or even eaten raw as a crudité. It is also rich in vitamin C.
SERVES 2 as a starter PREP 5 mins