Purple sprouting broccoli

Part of the cabbage family, broccoli means 'little arms' in Italian. Purple sprouting broccoli has purple flower heads and leaves, stalk and head are edible. It's good eaten lightly boiled, steamed or stir fried, but don't overcook it as it should still have a little bite.

Purple Sprouting Broccoli Gratin
serves 4

25g butter
25g plain flour
pinch English mustard powder
pinch cayenne pepper
300ml milk
175g cheddar, grated
400g purple sprouting broccoli
50g fresh breadcrumbs

Melt the butter in a pan and stir in the flour, mustard powder and cayenne pepper. Cook for 1 minute, constantly stirring.

Remove from heat and gradually add the milk, stirring all the time to prevent lumps. Bring to the boil and simmer for 2 mins (still stirring). Remove from the heat and add all but 1 tbsp of the grated cheddar. Set aside.

Cook the broccoli in boiling water for 2-3 minutes. Drain and put in an ovenproof dish. Spoon the cheese sauce over the broccoli. Sprinkle over the breadcrumbs and remaining cheddar. Grill for 5 minutes until the topping has browned.