One of the things I love about this time of year is Purple Sprouting Broccoli. I love it. Love it, love it, love it. For all the time it’s in season I buy bunches every time I shop and we eat it steamed with sausages, or in a risotto (yummy!) or in all manner of ways.
My newest PSB dish (inspired by this spinach recipe) is to make a tomatoey sauce, by frying some onions and leeks, adding some tinned tomatoes and some chickpeas or canellini beans and whatever herbs and spices appeal, simmering it until the beans are cooked through and the sauce has thickened a bit. Then pour it into an ovenproof dish, add blobs of creme fraiche, and lay stalks of steamed PSB over the top. Add a little bit of grated cheese and pop in the oven or under the grill. Easy peasy, yummy scrummy and healthy too.