With permission from the neighbours, we’ve been helping ourselves to some beautiful purple sprouting broccoli from the allotment. Its intense flavour is best accentuated with a light steaming. I served it as an accompaniment to pork chops but it also works as a centre piece for a simple and seasonal spring salad: grill or fry 4 rashers of smoked bacon until crispy and leave to cool, steam the broccoli and a few spears of asparagus for 5 minutes, pile on a plate and add a dollop of natural yoghurt or crème fraiche. Snip the crispy bacon over the top with scissors and add a scattering of pine nuts. Squeeze over some lemon juice and dig in.