Purple Sprouting Broccoli Recipe With Hazelnuts

Josh Eggleton's purple sprouting broccoli recipe, with the wonderful contrasting textures of broccoli and toasted hazelnuts, makes for a simple, rustic broccoli side that will go perfectly with fine roasts as well as other vegetarian dishes. Josh further enhances the hazelnut flavour by toasting them and then adding hazelnut oil.

Ingredients

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1.2kg purple sprouting broccoli, woody bottoms trimmed
100g of hazelnuts
75ml of hazelnut oil
25ml of olive oil
sea salt

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Bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still have a crunch

1.2kg purple sprouting broccoli, woody bottoms trimmed
sea salt

Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil

100g of hazelnuts
75ml of hazelnut oil

Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes

25ml of olive oil
sea salt

Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve

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Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.