Purple sprouting broccoli 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.
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Ingredients
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Imperial
- 1.2kg purple sprouting broccoli, woody bottoms trimmed
- 100g of hazelnuts
- 75ml of hazelnut oil
- 25ml of olive oil
- sea salt
Method
1
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
2
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
3
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
4
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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Purple sprouting broccoli with hazelnuts
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