Purple Sprouting Broccoli with Chorizo and Potatoes

Name: Purple Sprouting Broccoli with Chorizo and Potatoes
Yield: Serves 2
Ingredients: 1 tbsp light olive or sunflower oil; 200 g purple sprouting broccoli, trimmed if necessary; 1 cooking chorizo (about 100 g), skinned and crumbled; 300 g potatoes, scrubbed but left whole and unpeeled; salt and black pepper; juice of ½ lemon; handful of parsley leaves, chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Simple and full-flavoured, this relies on the paprika flavour of good cooking chorizo for its success. Smaller, more waxy potatoes are best as they’ll hold their shape. Serve this dish on its own or with roasted chicken, fish or a fried egg.

Ingredients

300 g potatoes, scrubbed but left whole and unpeeled
200 g purple sprouting broccoli, trimmed if necessary

Preserve
Main course
Side dish

Method

Bring the potatoes to the boil in a pan of cold, salted water. When simmering, cook for 15–20 minutes, depending on size, until tender. Drain and leave to dry.

Boil or steam the purple sprouting broccoli for 3–4 minutes, until just tender. Drain and refresh in very cold or iced water to stop the cooking process and preserve the colour, then drain agai