Eat the Seasons – April

April sees the best of the purple sprouting broccoli season. It’s such a versatile veg; steamed, boiled, stir-fried, raw, you can’t go wrong. Perfect with roast meats, in vegetarian dishes, Asian inspired stir fries or partnered with fish, it’s guaranteed to liven up your palette this spring.

When choosing your PSB, go for stems with dark greeny-purple florets and leaves. Steer clear of any with yellowing florets and wilted leaves. To prepare, trim any woody ends and remove any tough leaves. Divide into individual florets and for any thicker stems cut on a diagonal for even cooking.

PSB with Poached Duck Eggs & Hollandaise

A perfect spring starter or light lunch

Serves: 2


250g PSB

200g butter

2 medium free-range eggs

1 tsp Dijon mustard

1 tbsp lemon juice

To serve:

4 very fresh duck eggs, poached


Hollandaise – Gently melt the butter in a small pan over a low heat. Meanwhile, crack the eggs into the jug of a blender and add the mustard, lemon juice and seasoning. Turn up the heat until the butter begins to bubble. With the blender running, pour the butter in a thin steady stream through the hole in the lid. Continue to run the blender for about 30 secs after all the butter is in to make sure the sauce is fully mixed. Set aside.

Pop the PSB in a pot of lightly salted boiling water for 3-4 mins. Drain and pop in a low oven to keep warm with your serving plates.

Heat a large pan of water, add 2 tablespoons white wine vinegar, when it’s simmering stir the water into a swirling motion. Into 2 ramekins, crack 2 duck eggs, tip the eggs into the centre of the swirl. Cook for 3 mins, take them out with a slotted spoon and rest on kitchen towel to soak up any excess water.

Serve the PSB on the base of the warm serving plate, top with poached duck eggs and smother in hollandaise, season and devour!

Top Tips:

For meat lovers, top with crispy pancetta.
For a more substantial dish serve with toasted sourdough or a crushed potato cake.

Get in touch and ‘Learn, Cook, Eat‘ with us – 01273 674911 or email

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