Purple Sprouting Gratin

Our bright and beautiful purple sprouting broccoli is coming in thick and fast, fresh from our fields and into The Farm Shop. Try this delicious gratin recipe for a tasty twist on your Sunday roast's veg.

Difficulty:

Prep time: 5 minutes

Cook time: 18 minutes

Serves: 2

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Ingredients

200g Darts Farm purple sprouting broccoli - washed and ends of stalks trimmed
A glug of olive oil
1 large clove of garlic - peeled and very finely chopped
300ml Sutton Lucy double cream
1 slice of bread whizzed into breadcrumbs
sea salt and black pepper
nutmeg
a handful of freshly grated Parmesan

Method

Start by lightly toasting the breadcrumbs in a dry frying pan over a low to medium heat.
Stir to keep them moving so they don't burn. Once done set aside.
Using the same frying pan add a glug of oil (about a tablespoon) and cook the garlic over a low heat; don't let it burn.
Add in the cream, let it bubble for a couple of minutes until it reduces by about a third.
Season with a little salt and black pepper and turn off the heat.
Time to preheat the grill.
Now steam the broccoli for about 6 minutes until the stalks are tender. Alternatively, you can cook in boiling salted water for about 4 minutes.
Season with a little sea salt and lay them in a gratin dish.
Reheat the cream mixture till it bubbles and then pour it over the broccoli.
Top with the breadcrumbs and the Parmesan and a sprinkling of nutmeg.
Drizzle with a little olive oil and pop under the grill for about 5 minutes until bubbling and golden. Serve immediately.