sea salt and freshly ground black pepper, to season
1 tbsp chopped thyme leaves
25g grated parmesan (or vegetarian alternative)
700g purple sprouting broccoli
a little olive oil, to drizzle
lemon wedges, to garnish
Heat the butter and olive oil in
a large frying pan. When the foaming
subsides, add the white breadcrumbs
and stir constantly over a high heat until
crisp and golden. Season with sea salt
and freshly ground black pepper and
the chopped thyme leaves. Tip the
mixture into a bowl and leave to cool,
then stir in grated Parmesan.
Add the purple sprouting broccoli to a
pan of boiling salted water,
so the water just covers it.
Cook until tender, about
3-4 minutes. Drain and put
back in the pan, drizzle
with a little olive oil, season
with salt and pepper and
reheat, shaking gently.
Arrange neatly on a warmed serving dish
and scatter over the Parmesan
crumbs. Garnish with lemon wedges
and serve immediately.
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