The Organic Pantry

600g purple sprouting broccoli
1 garlic clove crushed
2 plum tomatoes, diced into .5mm pieces
a generous handful of sage leaves
4 tbsp of olive oil
salt and freshly ground pepper
1. Bring a large saucepan of water to the boil and place the broccoli in it, cook it for 30 seconds then drain the broccoli and refresh it in ice cold water. Set it aside.
2. Place the oil in a large frying pan or wok over a high heat. When the oil is hot add the sage leaves and cook them for 30 seconds so that they are crisp, remove them from the oil and set aside. Add the garlic and broccoli to the pan and cook it tossing regularly for 2-3 minutes so that the broccoli is hot but not burnt. Remove the pan from the heat and toss the tomatoes in with the broccoli so that they are well distributed. Season the broccoli with a little salt and pepper.
3. Serve the broccoli with sage leaves scattered over.
English Purple Sprouting Broccoli
Purple sprouting broccoli, with its delicious, bittersweet taste, is best appreciated when cooked very simply; try it stir-fried with a little chilli, or briefly boiled and served with a mustard vinaigrette for dipping. It is in season in the UK until late April and is great in Oriental-influenced salads. I also love it stir-fried with mangetout, shiitake mushrooms, salad onions and water chestnuts and served with egg-fried rice.

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