It’s Chinese New Year today so usher in the Year of the Goat with some stir-fried purple sprouting broccoli! You could almost imagine this lovely variety to be a cross between the classic broccoli and the Chinese “kai lan” leafy greens (which after all is known as Chinese broccoli) but since it was initially cultivated by the Romans it’s been around for as long as the Chinese.

Try the classic stir-fry with garlic and sesame or Delia’s version with chilli & sesame dressing (as well as lime and fish sauce) for extra kick and tang. Or to layer on the garlic and chilli theme, add PSB to your pasta dinner with anchovies – another absolute classic.  If anchovies aren’t your thing, leave them out and add some capers instead, or just finish the pasta with lots of freshly grated parmesan to get that savoury “umami” hit. Or have both anchovies and capers as suggested by this PSB fettucine recipe along with some parsley, rosemary and lemon also

You may not be used to roasting your greens, but you could try roasting PSB with some garlic and parmesan and zest some lemon and squeeze of juice if you fancy.

If not having them right away, you could keep the stems in some water like cut flowers to keep extra fresh. Finally, for a fitting eulogy to the PSB and yet more recipes, check out this Guardian article.

For the rest of the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

No-Potato Substitute
Sprouts, Lancs

Fruit Supplement
Avocados, Spain (standard only)
Oranges, Spain