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Digital Subscriptions > delicious. Magazine > February 2019 > A cook’s year PURPLE SPROUTING BROCCOLI


From this month, Gill Meller is taking a diferent approach to his column, focusing on a favourite in-season vegetable or fruit. His recipe brings much needed spice, fragrance and wholesome warmth to the dark days of winter

I associate certain months with particular ingredients. April makes me think of snappy asparagus and crinkly wild morels. June is all about fragrant elderflower and sharp gooseberries. I connect August with its sweet tomatoes and blackberries from the hedgerows, and in October quince and earthy celeriac come to mind. But what about February – a tricky between-seasons time?

There’s forced rhubarb with its vivid pink stems but, on the whole, it’s a lean time for veg – just when what we dearly need is something new and exciting to cook. Which brings me neatly onto purple sprouting broccoli, or PSB.

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About delicious. Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.