Purple Sprouting Broccoli with Walnut and Bacon

This is a such nice side dish that could be served with almost anything; its somewhere between a warm salad and a side dish for a hearty meal like a stew.

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients-

8 rashers smoked streaky bacon

400g purple sprouting broccoli

1 tbsp butter

1 shallot

50g walnuts

100ml dry sherry or white wine

2 tbsp wholegrain mustard

3 tbsp creme fraiche

Method-

1. Preheat the oven ton 200C. Lay the bacon in a single layer on a foiled baking sheet and cook in the oven for around 45 minutes until crisp and dry. You can fry it or grill it if you like but I find if you cook it in the oven ensures its evenly crisp and doesn’t burn. Once cooled, roughly break it into small shards.

2. In a dry frying pan, toast the walnut halves for a few minutes, tossing regularly. Tip them onto a chopping board, sprinkle with a teaspoon of salt and roughly chop.

3. Trim the bottoms off the broccoli and arrange carefully in a layer in a steamer with the stems on the bottom. Steam the broccoli for 6-7 minutes until tender but still with a good bite.

4. Whilst the broccoli is steaming, put the frying pan back on the stove over a medium heat, add the butter and when melted add the shallot and cook gently until its translucent. Add the sherry or white wine and simmer until it has reduced by half.

5. Add the mustard and creme fraiche to the sauce and cook for a couple of minutes before adding ¾ of the chopped walnuts and mixing everything well.

6. Spread half of the sauce on a platter and arrange the broccoli on top. Top with the remaining sauce plus the remaining walnuts and bacon.