Purple Sprouting Broccoli And Saffron Pakora

Purple Sprouting Broccoli

After a bleak winter, finally hints of a milder spring arrive with the bright and bold shades of purple sprouting. It can require a bit of effort to grow it yourself as it takes a year to establish the plant, but homegrown purple sprouting can be eaten when young and tender. It is also best eaten when just picked, which is another advantage of growing your own, and it is packed with vitamins and minerals.

Purple Sprouting Broccoli And Saffron Pakora

Serves 4
Mix together 250g strong flour, 8 saffron filaments, 10g yeast, 5g salt and 150ml sparkling water and place in a warm area to allow the yeast to activate. Blanch 800g of purple sprouting in salted boiling water and refresh in an ice bath. Strain off the water and allow it to dry before dipping into the pakora batter and deep fry at 180°C till golden and crispy. Place onto a tea towel and season with salt and freshly-ground black pepper.

Serve with creme fraiche as a perfect wintery snack.





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