Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths on Thursday 5th February 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
While the school remains a hive of activity this month with our students whipping up dishes that are as delicious as ever, horticulturally speaking March to May is referred to as the ‘hungry gap’ by farmers. Simply put, there isn’t much to be picked from UK fields.
The season of winter crops like cabbages, kale and root veg comes to an end, while spring vegetables have a way to go before they will be ready to harvest. Thankfully, there is still a standout veg to get fired up about and raise a chef’s spirits in this sparse period – purple sprouting broccoli or ‘PSB’ as it’s known in the markets.
PSB is a brassica with a subtle sweet flavour that comes from its stems. Leafier and daintier than a typical calabrese broccoli, with a distinct purple hue and crunch, it is tasty and nutrient dense. If you’re buying it yourself, look for young stalks (with a deep colour) and stems that snap rather than bend. PSB is notorious among growers for how long it can take to mature, and among chefs for how easy it is to overcook. But treat it carefully and you will be rewarded with any number of delicious dishes.
For instance, PSB, pairs beautifully with preserved lemon, toasted breadcrumbs or nuts, but is also a great accompaniment to saltier ingredients such as anchovies and capers. You might even want to consider it for brunch fare with eggs and hollandaise while you are waiting for the arrival of asparagus! Personally, I like to cook it simply with a little butter or parmesan or grill it as a side for fish. Take care not to leave it in the oven or boiling water too long as it easily catches or overcooks – but a simple ice bath can stop blanched stems from being cooked to mush.
PSB is certainly a cheaper alternative to early season asparagus, so give it a thought when planning your menus. And if you happen to spot any illusive white tender stem broccoli at the market- grab it! This rarer (if pricier!) variety is not widely or commercially available, but is extra sweet in taste and will be a real crowd pleaser at your table!
