Ravinder Bhogal’s purple sprouting broccoli recipes

Ravinder Bhogal’s purple sprouting broccoli three ways: (clockwise from top) charred with anchovy and almond sauce, roasted with spelt, cashews and a ginger-miso dressing, and pickled leftover stems. Photograph: Lizzie Mayson/The Guardian. Food styling: Tamara Vos. Prop styling: Louie Waller. Food assistant: Charlotte Whatcott.

If you’ve grown weary of eating winter’s roots, you’ll be glad at the sight of purple sprouting broccoli – it tastes of the promise of spring and sunnier days to come. Blanch it, steam it, chargrill it or roast it: PSB can stand up to the punchiest flavours and still hold its own.

Roasted broccoli with spelt, cashews and ginger-miso dressing