Purple sprouting broccoli may look like broccoli gone wrong but it is in fact a hugely versatile member of the brassica family and the purple heads add colour to any meal.

It is typically harvested in the late winter or early spring, and it is characterised by its slender stalks and small, delicate florets. It is a good source of vitamins and minerals, including vitamin C, vitamin K, and folate, and it is also high in fibre and in particular, antioxidants.

When cooked, purple sprouting broccoli has a tender texture and a slightly sweet and nutty flavor. It can be steamed, roasted, sautéed, or grilled, and it pairs well with a wide range of seasonings and spices. The skinnier stems make it excellent for crunch in stir-fries!