Purple Sprouting Broccoli with Parmesan and Herbed Crumbs


Purple Sprouting Broccoli with Parmesan and Herbed Crumbs


  • 25g butter
  • 4 tablespoon olive oil, plus more to drizzle
  • 50g breadcrumbs
  • sea salt
  • black pepper
  • 1 tablespoon thyme leaves, chopped
  • 25g parmesan, grated
  • 700g purple sprouting broccoli
  • lemon wedges to garnish


Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.