Just launched this Autumn it’s the world’s first ever whole head purple broccoli that is so tender that you can eat the entire product meaning it doesn’t need to be floreted, unlike typical broccoli varieties.

 Not only does Burgundy Broccoli mean less overall waste, but its purple sprouting broccoli bloodline means superior taste, as well as providing essential nutrients and antioxidants.

For recipe inspiration about cooking with Burgundy Broccoli visit:


Chargrilled Burgundy Broccoli with Toasted English Muffin, Smoked Salmon and Poached Egg


Serves: 2


●      1 head of Burgundy Broccoli

●      2 English muffins

●      4 free range eggs

●      1 large pack of sliced smoked salmon

●      1 lemon

●      Sea salt and cracked black pepper, to serve

●      Pea shoots, to serve

●      1 avocado, optional


1.     Cut the broccoli into chunky wedges and place onto a lightly oiled grill to gently cook

2.     Boil a deep pan of water and add 1 teaspoon of salt

3.     Toast the muffins

4.     Crack the eggs into four cups or ramekins

5.     Make a whirl pool with a spoon in the boiling water and gently drop the four eggs into the centre

6.     Poach lightly until cooked (this should take approximately 90secs)

7.     Remove the eggs from the water and pat dry

8.     Place the toasted muffin onto a plate and arrange the broccoli pieces over the top

9.     Arrange the smoked salmon and eggs on top

10.  Serve with a topping of pea shoots and season

Broccoli Kofta with Lamb, Toasted Cashew Nut Dukka and Lemony Greek Yoghurt


Serves: 4 (as a starter or snack)


For the kofta:

●      2-3 heads of broccoli, cut into chunky wedges

●      500g minced lamb

●      2 tbsp ground cumin

●      2tsp chilli flakes

●      2tbsp chopped mint

●      1tbsp sesame seeds, lightly toasted

●      1/2 small red onion, finely chopped

●      2 cloves garlic, crushed

Mix all together and season with salt and pepper and form the minced lamb Kofta mix gently around the head part of the broccoli and place into a fridge to set for 20 mins before placing under the grill to cook on a high heat until cooked through approximately 8 mins turning regularly

For the nut dukka

●      4 tbsp cashew nuts, toasted and lightly crushed

●      1tsp chilli flakes

●      1 tbsp ground cumin

●      1tbsp mint

●      1tbsp sesame seeds, lightly toasted

●      Cracked black pepper and sea salt, for seasoning

For the lemony mint Greek yoghurt:

●      2 tbsp mint, chopped

●      1 small carton Greek Yoghurt

●      1 lemon, zest and juice

●      1/2 small red onion, finely chopped

●      Cracked black pepper and sea salt, for seasoning


For the kofta:

1.     Mix all ingredients together in a bowl and season with salt and pepper

2.     Press the minced lamb kofta mix gently around the head part of the broccoli. Repeat until the mixture has been used.

3.     Place in the fridge for 20 mins

4.     Cook under the grill on a high heat until cooked through, turning regularly (approximately 8 mins)

For the nut dukka:

1.     Mix the ingredients together in a bowl

For the yogurt:

1.     Mix ingredients together in a bowl

To serve:

1.     Place the cooked kofta on the plate with the stem of the broccoli acting as a skewer

2.     Spoon on a dollop of yoghurt

3.     Sprinkle the dukka over the top and serve

Sesame Burgundy Broccoli with Oriental Salad and Honey, Ginger and Soy Dressing


Serves: 4


●      2 heads Burgundy Broccoli

●      2 tbsp sesame seeds, lightly toasted

●      1 tbsp honey

●      1 inch-long piece ginger, peeled and finely grated

●      1 tbsp dark soy sauce

●      1 tbsp sesame oil

●      1 carrot, peeled and thinly sliced

●      5 spring onions, sliced thinly

●      1 tbsp olive or rapeseed oil

●      Chinese leaves or other lettuce, thinly shredded

●      1 lime, juiced and zested

●      1 small sprig of coriander


1.     Mix together the sesame oil, soy sauce, honey, zest and juice of the lime and rapeseed or olive oil until it emulsifies.

2.     Add half of the sesame seeds and allow to marinade.

3.     Cut the Burgundy Broccoli into large wedges and place on a heated griddle pan or frying pan

4.     Char gently until the broccoli is gently cooked (this should take no more than 2mins)

5.     Place the washed and shredded Chinese leaves onto the plate

6.     Put the griddled broccoli in a bowl with the carrot slices and the spring onions

7.     Pour half the dressing over the top and place on top of the Chinese leaves

8.     Sprinkle with the remaining sesame seeds and pour over any remaining dressing

9.     Serve warm or cold

Burgundy Broccoli Sumac with Lemon and Pistachio


Serves: 2


●      2 heads of Burgundy Broccoli

●      1 lemon, zested and juiced (½ used for sauce and ½ cut into slices for chargrilling)

●      4 tbsp pistachios, crushed

●      2 tsp sumac

●      2 tsp olive oil

●      Cracked black pepper

●      Sea salt flakes or Maldon sea salt

●      Pomegranate seeds, to serve

●      Chopped coriander, to serve


1.     Cut the broccoli into stems, leaving the stalks attached

2.     Brush with a little olive oil and chargrill gently until cooked

3.     Add 4 slices of lemon to griddle at the same time and remove once golden

4.     Once cooked allow to rest for a moment whilst you make the dressing

5.     In a separate bowl, place the crushed pistachios and the juice and zest of the lemon

6.     Add the sumac and season with salt and pepper

7.     Add on the olive oil and mix well

8.     Pour the dressing over the broccoli ensuring it’s covered

9.     Sprinkle the chopped fresh coriander and pomegranate seeds over the top

10.  Pour any excess dressing around the broccoli and serve

Raw Broccoli Slaw with Red Cabbage, Red Onion and Mayonnaise


Serves: 4


●      2 heads raw broccoli

●      ½ small red cabbage

●      1 red onion

●      1 small punnet cherry tomatoes

●      2 tbsp mayonnaise, to bind

●      Chopped fresh herbs – parsley, coriander, chives or spring onions would work best


1.     Finely peel and slice the broccoli, cabbage and onion

2.     Add the tomatoes and mix well

3.     Adding fresh herbs and serve