Purple Sprouting Broccoli with Clementine and Chilli
This recipe came about as so many recipes do: I was in a kitchen (my publisher’s, in fact) and just seized upon the most immediately available ingredients. It worked so gloriously, and I have stayed true to it, cooking it faithfully and frequently – when the season allows – in my own kitchen. And when purple sprouting broccoli is not available, I simply use leggy tenderstem, or regular broccoli, instead.
- 500g purple sprouting broccoli
- salt for broccoli water
- zest and juice of 1 clementine or ½ orange, preferably unwaxed
- ¼ tsp coarse celery salt or ½ teaspoon sea salt flakes, or to taste
- 1 heaped tsp Dijon mustard
- 2 x 15ml tbsp cold-pressed rapeseed oil or extra-virgin olive oil
- ½ tsp dried chilli flakes
Put a pan of water on to boil for the sprouting broccoli, adding salt to taste once it comes to the boil. Trim any woody ends from the broccoli.
Put half of the clementine (or orange) zest into a jar or bowl, and reserve the other half for the time being. Add the clementine (or orange) juice, celery salt (or sea salt flakes), Dijon mustard, oil and a ¼ teaspoon of the chilli flakes to the jar, and give everything a good shake. Or, if making this in a bowl, just whisk together.
Cook the sprouting broccoli for about 2 minutes, until just tender, but still with some crunch to it. It’s impossible to give a precise timing guide as it really depends where in the season it is. Drain the broccoli and return to the hot but dry pan, add the dressing ingredients and toss gently but thoroughly before transferring to a plate or bowl. Sprinkle with the remaining zest and chilli flakes, and serve.
Store note: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Eat cold.