Purple Sprouting Broccoli with Sage and Tomato Concasse

In the past few years purple sprouting broccoli has seen a revival, now as soon as its season begins shops sell it in abundance.

6 Portions
Prep: 10 minutes
Cook: 10 minutes



  • 600g purple sprouting broccoli, washed and trimmed and sliced into 3-4cm pieces
  • 1 garlic clove crushed
  • 2 plum tomatoes, diced into .5mm pieces
  • a generous handful of sage leaves
  • 4 tbsp of olive oil
  • maldon salt and freshly ground pepper


  1. To Blanch: Bring a large saucepan of water to the boil and place the broccoli in it, cook it for 30 seconds then drain the broccoli and refresh it in ice cold water. Set it aside.
  2. To Cook: Place the oil in a large frying pan or wok over a high heat. When the oil is hot add the sage leaves and cook them for 30 seconds so that they are crisp, remove them from the oil and set aside. Add the garlic and broccoli to the pan and cook it tossing regularly for 2-3 minutes so that the broccoli is hot but not burnt. Remove the pan from the heat and toss the tomatoes in with the broccoli so that they are well distributed. Season the broccoli with a little salt and pepper.
  3. To Serve: Serve the broccoli out onto six plates and scatter the sage leaves over broccoli and serve.