Show recipes in May’s kitchen

Show season is well underway now and we’re having a great time giving talks and demos and chatting to garden experts, some of our fabulous nursery growers and of course visitors to the show.

This is one of the recipes that Martin and I cooked up on stage for our ‘Gardening on the Menu’ talk.

Purple sprouting broccoli, chorizo and potato hash

Serves 2. Takes about 15 minutes when using leftovers

Traditionally a hash uses up leftovers and is often served for breakfast or brunch with an egg. This version makes the most of purple sprouting broccoli with it’s vibrant colour and crunchy stems.

Thanks again to the ‘fun guys’ (sorry, couldn’t resist it!) at the Yorkshire Mushroom Emporium for letting us have some of their fabulous Oyster mushroom to use in this dish

Good glug of oil

1 small red onion, sliced

300g cooked waxy potatoes, chopped into chunky wedges

200g purple sprouting broccoli

100g cooking chorizo

Good handful mushrooms, chopped roughly

2 eggs

Lemon wedges and freshly ground pepper to serve

  • If you haven’t got any leftover potatoes simmer some whole in their skins till just tender (about 20 minutes depending on the size) then drain and chop into chunky bite size wedges
  • Trim the ends of your PSB then cut into large bite size pieces. If the stems are thick cut through them lengthways. Boil or steam for about 4 minutes till just tender. Drain, plunge into cold water and drain again. Keep to one side.
  • Heat the oil in a frying pan and cook the onion till softening
  • Peel the skin from the chorizo and crumble into the pan.
  • Add the potato wedges and toss everything together, adding a little more oil if necessary
  • Fry for a few minutes until the potatoes are crisping at the edges a little.
  • Add the mushrooms to the pan and cook for just a few minutes then add the broccoli for a couple of minutes to warm through
  • Heat a dash of oil in a small frying pan and fry your eggs so that the yolk will be runny in the middle. If you’ve room in the pan then push the hash to the side and cook the egg in the middle of the pan.
  • Serve the hash with the egg on top and a good grinding of black pepper. Add some lemon wedges on the side.


The Blushing Rhubarb Cream recipe can be found on