So good to see the arrival in the Farm Shop of tender purple sprouting broccoli. It is, of course, an exceptionally healthy vegetable packed with vitamins C, A and E, minerals and protein and is therefore going to salve your conscience when you sit it alongside some big fat grilled sausages.

Lemon juice and zest heightens the flavours of other food so steam the broccoli for 7-8 minutes until tender, but retaining its vibrant colour (green that is, I’m afraid the purple is lost even when briefly cooked) and serve it with this simple warm lemon and garlic dressing.

Ingredients - serves 4

8 - 12 Riverford pork sausages with Yorkshire seasoning
600g purple sprouting broccoli
2 cloved garlic, crushed and finely chopped
grated zest & juice of a small lemon
4 tbsp light olive oil
pinch of chilli flakes
50g butter

Method

For 600g of trimmed broccoli you will need a dressing made from the juice and grated zest of 1 small lemon mixed together with a couple of cloves of crushed and finely chopped garlic, 4 tbsp olive oil and a pinch of dried chilli flakes. Warm the oil in a frying pan or wok, add the garlic, chilli and curls of lemon zest, then the broccoli. Toss to coat and then drizzle over the lemon juice, season lightly with salt and pepper and serve with browned bangers.