Purple sprouting broccoli has a relatively short season from January/February to April. So it is one to watch out for.
Waste not: It’s tender stems and all the leaves are delicious and can be eaten as well as the florets. If the stem is really thick cut them in half lengthways.
Ingredients – serves 4 as a starter
350g blue cheese (blue vinny, stichelton, stilton) crumbled
150g cream cheese
200ml double cream
500g purple sprouting broccoli
1) First make the dip. Mix all the ingredients together. Heat until the cheese dissolves. keep warm to one side.
2) Put a large pot of salted water on to boil. When the water reaches a rolling boil blanch the trimmed broccoli for 3-5 minutes until the stalk is al dente but soft enough to enjoy, drain, and season with salt pepper and extra virgin olive oil. Serve the PSB on a plate with the sauce drizzled over the top.
Storage: The cheese sauce will keep in the fridge in a sealed container for 4 days.
Cooks notes and variations: Blue cheese sauce is delicious with steak melted over the top in the pan.