Purple Sprouting Broccoli with Hazelnuts

by hellomagazine.com   A simple but delicious recipe from Josh Eggleton for broccoli with roasted hazelnuts for something different for Easter.


• 1.2kg of purple sprouting broccoli, woody bottoms trimmed
• 100g of hazelnuts
• 75ml of hazelnut oil
• 25ml of olive oil
• Maldon sea salt


1. Bring a large pan of salted water to the boil. Cook the broccoli in the water for 3-4 minutes until the stem is just tender, then place in cold water to stop the cooking immediately. After 5 minutes drain well

2. Toast the hazelnuts in a pan, remove from the pan and roughly chop. Add to the hazelnut oil

3. Toss the broccoli in olive oil and season with salt, place under a hot grill and turn after 1-2 minutes. Don’t worry if some of the leaves start to burn just a little

4. Once hot and slightly charred, dress with the hazelnuts and serve

With thanks to Great British Chefs
Chef: Josh Eggleton
Photgrapher: (C) David Griffen, courtesy of Great British Chefs

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