Purple Sprouting Broccoli With Almonds Food

PURPLE SPROUTING BROCCOLI ORECCHIETTE WITH AN ALMOND CRUMB

Steps:

• To make the almond crumb, blitz the bread in a food processor to coarse crumbs. Toast the almonds in a dry, non-stick frying pan until golden, then tip into a bowl. Heat the oil in the same pan over a medium heat, then add the parsley, rosemary, lemon zest and garlic, stirring constantly, for about 30 seconds. Add the breadcrumbs and fry until crunchy and golden, stirring constantly, for 3-5 mins. Tip into the bowl with the almonds, add a pinch of salt and stir to combine.
• Put the frying pan back on the heat and add the extra virgin olive oil and anchovies, stirring until the anchovies have melted into the oil, a couple of mins. Tip in the shallot, chilli and garlic and cook, stirring, for another 4 mins until the shallot has softened and is fragrant. Pour over the wine, and cook for another few mins until mostly evaporated, then remove the pan from the heat.
• Bring a large pan of salted water to the boil. Once at a rolling boil, add the broccoli stalks and boil for 2 mins, then add the leaves and florets and boil for a further 1-2 mins until tender. Use a slotted spoon to transfer from the water to a bowl of iced water. Keep the broccoli water on the boil.
• Tip the pasta into the broccoli water and cook following pack instructions until al dente. A couple of mins before it's cooked, put the pan with the anchovies back over a low-medium heat, remove the broccoli from the iced water and add to the frying pan, stirring to coat. Drain the pasta, reserving a cup of the cooking water, then turn the heat up under the frying pan and add the pasta and a good slosh of its water, tossing to combine. Squeeze over the lemon juice and stir in the parsley, then divide between plates and top with the almond crumb and grated parmesan.

PURPLE SPROUTING BROCCOLI, LEEK & ALMOND TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat a frying pan with a lid over a medium heat and add the oil. Cook the leeks, with the lid on, stirring occasionally until just tender - about 5 mins. Set aside.
• On a lightly floured surface, roll out the pastry and cut out a rough 26cm circle - use a big dinner plate as a template. Cover a baking tray with baking parchment, sprinkle the polenta or semolina over it, and place the pastry circle on top. Score a circle about 2cm from the edge. Spread the leeks out evenly inside the scored circle, then bake for 10 mins until the edges have puffed up. Remove from the oven and turn heat down to 200C/180C fan/gas 6. Bring a medium pan of water to the boil.
• Blanch the broccoli in the boiling water for 1 min, then drain and cool under running water. Drain again and arrange on top of the leeks. Mix together the crème fraîche, Parmesan, egg yolks and some seasoning, then pour evenly over the veg. Sprinkle with the flaked almonds. Bake the tart for 15-20 mins until golden. Serve warm or cold.

GARLIC-SESAME PURPLE SPROUTING BROCCOLI

Steps:

• Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
• Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
• Serve sprinkled with sesame seeds.