I so love purple sprouting that I tried to grow some, but it was a disaster – so back to the farmers’ market for me. This is an adaptation of one of  the famous chef’s ‘easier’ recipes; he uses tenderstem, but that’s not local! I made it to accompany  Japanese-style chicken but you could eat it with any meat or fish, or just with rice. It is dead easy and, like most things, benefits from some preparation. I always line up alley ingredients whenever I cook, all prepped and ready to go. Like all cruciform veg it is stuffed full of healthy properties to boots the immune system…nuts are good too!

Serves 2

1.5 tbsp rapeseed oil
1 large clove of garlic, cut into slivers
1 inch of ginger, julienned
3 strips of orange zest
15 g or a good handful of salted roasted peanuts – not the snack ones but dry roasted
250 g of purple sprouting broccoli, trimmed and cut in half lengthways so it cooks quickly
1 tbs light soy sauce
3/4 tsp of honey
pinch of salt

Method

Heat the oil in a small saucepan. Add the ginger, garlic, organ skin and peanuts and fry for 2-3 minutes until all are golden brown. careful not to burn teh garlic. Set aside in small bowl.

Steam the broccoli over hot water for 3-4 minutes until just cooked but still crisp. Remove from heat and set aside.

Return the saucepan to the heat – dont bother wiping it out, add the soy sauce, the honey and a pinch of salt. Heat for a minute os so until thick. Pour over the oiled peanut mixture and drizzle with the soy sauce and honey.Mix it all up and serve.