IN SEASON Pr epare for PURPLE SPROUTING BROCCOLI…
We love purple sprouting broccoli, with its messy appearance and deep, rich colour. Whether steaming, boiling or stir-frying, it can add plenty of crunch and fl avour to a whole host of dishes, and is great even served simply with melted butter and lemon juice as a side. Avoid plants with wilted leaves or yellowing heads when buying, and store in the fridge in an airtight bag until it’s used. To fi nd out more about purple sprouting
broccoli, we spoke to Lucy Jones of T e Cornish Food Box Company (pictured on the right)...
“Purple sprouting has risen to prominence in recent years but is actually one of the oldest version of broccoli, having been cultivated since Roman times. It is part of the cabbage family and closely related to caulifl owers. T e heads are formed of edible fl ower clusters on thin stalks. T e whole plant – stems, stalks and fl ower heads – are edible and it is highly nutritious being a great source of essential vitamins and minerals. Commonly referred to as PSB, it is planted in
Chocolate making made easy with Nick Shearn Sun 12th March (2pm-5:30pm)
Spring Cooking, with Barbora Ormerod from The Devilled Egg Friday 24th March (11am-3pm)
May and usually starts to get cut in December continuing through to late spring. T e crop comes to a rapid end as soon as the weather warms up! You want to be looking out for freshly cut stems which snap rather than bend with deeply coloured heads and leaves. It also comes occasionally as a white headed variety. To prepare, trim the stems and cut any thicker
pieces lengthways. T ey cook in just a few minutes so if you want to keep the colour then lightly blanch or stir-fry instead of boiling (you also preserve more of the nutritious benefi ts that way too). PSB is great served simply with a little butter
and seasoning but it also takes stronger fl avours. It partners well with the saltiness of anchovies or richness of egg and cream. T e Roman epicure Marcus Gavius Apicius, creator of one of the earliest known recipe books, suggests preparing broccoli "with a mixture of cumin and coriander seeds, chopped onion plus a few drops of oil and sun-made wine”: a recipe which works just as well today.”
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
A better choice of oil for your kitchen
fusselsfinefoods.co.uk. fusselsfinefoods
fusselsfinefoods.co.uk. fusselsfinefoods
@fusselsrapeseed
fusselsfinefoods.co.uk. fusselsfinefoods
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
fusselsfinefoods.co.uk. fusselsfinefoods
@fusselsrapeseed
01373 831286 fusselsfi
nefoods.co.uk
@fusselsrapeseed @fusselsrapeseed
Visit my kitchen for cookery classes and demos, book a tour and see how my single cold pressed, extra virgin rapeseed oil is made, or book it for your own event.
Come and try my fantastic single cold pressed extra virgin rapeseed oil, dressings, sauce and mayonnaises at the Salisbury Christmas Market. You’re taste buds will love them, you’ll love the fantastic value of our amazing gift boxes. So that’s your foodie Christmas sorted!
Fine Food Kitchen
FOODLOVERMAGAZINE.COM | 31
Meet, greet, share, cook
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
