Egg, purple sprouting, garam masala

Bring a pan of water to a rolling boil. Add the eggs, return to a simmer and cook for 6 minutes. Immediately drain and hold the pan of eggs under cold running water. This stops the eggs cooking at the right point: the yolks should still be a little soft when you cut into them. Carefully peel the eggs (under a trickle of cold tap water is easiest) and set them aside.

You can either steam or boil the purple sprouting broccoli. I like to steam it as it retains a little more of its fantastic colour this way and the delicate florets are less likely to get waterlogged. Either way, cook the broccoli for 2-6 minutes until just tender (just picked home grown spears will only take a couple of minutes, shop-bought ones a little longer). Drain if necessary.

Melt the butter with the extra virgin olive oil in a small pan over a medium heat. Add the garlic, then the garam masala. Turn the heat down low and gently cook the spicy butter for 1-2 minutes.

Season with salt and pepper.

Put the broccoli on a large warm plate or individual plates. Halve the boiled eggs and place on the broccoli. Dress the eggs and broccoli with the warm, fragrant butter. Season with a little more salt and pepper and serve.

Swaps

You can use standard broccoli here of course, but also other green veg. Tender young leaves of kale or cavolo nero are delicious, and green beans work well in the summer.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series,