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Sprouting broccoli

Claire loves sprouting broccoli! As a child, Claire’s family was self-sufficient in veg and it was always the first green thing in the spring after a winter of salads of grated carrot, cabbage and celeriac. Sprouting broccoli always seems to coincide with the chickens laying lots of eggs and makes a great combination.

Claire uses freshly picked produce from the Doddington Kitchen Garden along with ingredients from the Farm Shop. Our Farm Shop is open daily with fresh veg deliveries every day from our Kitchen Garden and local suppliers. Find out more.

Here are a couple of Claire’s favourite sprouting broccoli recipes:

Steamed sprouting broccoli with Hodmedods carlin peas, chopped hard boiled egg & anchovy dressing

Serves: 4

Ingredients

Claire recommends Hodemedods carlin peas (cooked according to instruction) – these are a nuttier, more flavoursome East Anglian grown alternative to chickpeas, available from our Farm Shop (we always cook more as they are great for hummus, curries, etc)

4 Fresh free-range eggs
A good bunch Fresh sprouting broccoli
2 servings Hodmedods Carlin Peas
2 servings Hodmedods East Anglian grown spelt pasta

For the dressing

Lemon Juice
Olive Oil
Dijon Mustard
1 Tin Anchovies

Method

  1. Hard boil the eggs, peel and chop into ½ cm chunks
  2. Cut broccoli into sections about 5cm long and steam briefly (al dente)
  3. Put Carlin peas into the bottom of a serving dish
  4. Add broccoli
  5. Top with chopped hard boiled egg
  6. Make a good quantity of dressing/sauce by blending olive oil, lemon juice, mustard, salt, pepper and a tin of anchovies

Serving Instructions

Add a generous amount of dressing, toss and serve warm (or cold). Extra dressing on the side is always popular!

Serve with Hodmedods East Anglian grown spelt pasta cooked al dente (optional, you could simply serve some crusty bread as a starch).

Fried broccoli with garlic, chilli & lemon

Ingredients

Sprouting broccoli
Chilli flakes (or fresh)
1 Garlic clove per person
Olive Oil
Lemon Juice

Method

  1. Cut thicker stems of broccoli so that all stems are similar width, include the leaves which are delicious
  2. Chop 1 clove of garlic per person
  3. Heat olive oil medium to hot
  4. Add garlic and chilli
  5. Once the garlic is cooking, add the broccoli
  6. Add salt to taste and stir fry for a couple of minutes, add a tablespoon or two of water to create some steam and cook through. Allow this to evaporate while stirring and cooking
  7. Once cooked al dente, remove from heat and add some lemon juice and toss

Serving Instructions

Serve hot

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“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”

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