purple sprouting brocoli
Purple sprouting broccoli with taramasalata, preserved lemon & smoked paprika

Fresh green stems dunked in a punchy homemade dip. This is great sharing food. You can easily source delicious smoked roe from good artisan smokehouses. Check out www.chesilsmokery.com or www.formans.co.uk.” 


500g purple sprouting broccoli, trimmed and washed

1 preserved lemon

1/2 tsp smoked paprika

For the taramasalata:

250g smoked roe

1 small garlic clove, peeled and grated

3–4 thick slices of stale white bread

About 200ml milk

150ml good olive oil

150ml sunflower oil

2 tbsp lemon juice 


Tear up the bread and place it in a bowl. Pour over the milk and allow the bread to soak for about 5 mins.
Place the roe on a board and use a sharp knife to split the skin across the roe. Take a spoon and carefully scoop out the tender roe into a large bowl. Squeeze out the excess milk from the bread and add the bread to the roe along with the garlic. Use a wooden spoon to vigorously beat this mixture together. Gradually whisk in the oils a little at a time – the principle here is similar to making mayonnaise. Add the lemon juice and taste (it shouldn’t need seasoning). You can also use a food processor, which will give you a thicker consistency. If it becomes too thick you can loosen it with a splash or two of warm water. Bring a large pan of salted water to the boil, add the broccoli stems and simmer for just a few minutes. They want to retain a slight bite to the stem.

Serve the broccoli alongside the taramasalata with a sprinkling of chopped preserved lemon, a dusting of smoked paprika and a good trickle of your best olive oil.