This recipe from BBC Good Food would make a fine light lunch or a side-order with your Sunday lunch – either way it’s putting centre stage the wonderful purple sprouting broccoli, which is seasonal right now. It serves 4.
• 25g butter
• 4 tbsp olive oil
• 50g white breadcrumbs
• sea salt and freshly ground black pepper, to season
• 1 tbsp chopped thyme leaves
• 25g grated Parmesan
• 700g purple sprouting broccoli
• a little olive oil to drizzle
• lemon wedges, to garnish
Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan. Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently. Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.