Burgundy broccoli partners with Lean Lunch

Burgundy Broccoli, the UK’s first purple broccoli - which is also completely edible, including the stem, leaves and florets - has partnered with meal prep brand Lean Lunch, the first and only online food delivery service in the North dedicated to wellbeing and sustainability.

To launch the partnership, Burgundy Broccoli and Lean Lunch’s in-house chefs have developed a delicious new Hoisin Burgundy Bowl to add to their menu - the perfect dish to refuel at lunchtime. Available for a limited period, the dish will feature the unique brassica which can be eaten whole, raw or cooked.

This UK product is the first whole head purple broccoli that is so tender that the entire head can be enjoyed, meaning less overall waste. Burgundy Broccoli’s purple sprouting broccoli bloodline means superior taste, as well as providing essential nutrients and antioxidants.

Since launching in 2017, Lean Lunch has been delivering freshly made and nutritious food to city offices and homes, without compromising on delicious taste and packed goodness.

Grant Hawkins, Marketing and Communications Manager for Burgundy Broccoli, comments: “We’re delighted to collaborate with Lean Lunch and develop a delicious and nutritious dish – we love experimenting with the versatility of Burgundy Broccoli and are excited to share our new recipe! It’s brilliant to work with a company which champions nutrition as much as it does sustainability.”

Sat Mann, MD of Lean Lunch added: “Nutrition is at the heart of our company, so we cannot wait to hear what our customers think of our Hoisin Burgundy Bowl with Burgundy Broccoli. Not only is Burgundy Broccoli nutritious, it’s also low-waste, something that we as a company are passionate about. We endeavour to keep food waste to an absolute minimum, and Burgundy Broccoli is the perfect example of how modern eating should be – versatile, healthy and sustainable.”

Hoisin Burgundy Bowl by Lean Lunch

Ingredients:

1 spear of Burgundy Broccoli, cut the sprouting ends into florets and thinly slice the stems

400g of Vermicelli Rice noodles 300g Firm Tofu, drained and cut into 1cm cubes 1 Red pepper, sliced 30g Edamame Beans 40g Soy sauce

20g Orange Juice 10g Miso paste 20g Sweet Chilli Sauce 1/2 teaspoon Chinese 5 spice 1 teaspoon of Cornflour One Spring onion, finely chopped A small handful of Cashew nuts, chop up or crush in pestle and mortar a generous pinch of Sesame seeds Thai Basil to garlish

Method:

Combine soy sauce, orange juice, miso paste and five-spice in a saucepan. Combine a teaspoon of cornflour with three tablespoons of water and mix into a paste. Add the cornflour paste to the liquid in the pan. Cook over a medium heat, occasionally mixing the sauce until thickened and from the heat. Pan-fry the tofu in a teaspoon of oil until tofu has started to brown, then add the sliced peppers and continue to cook for 2-3 minutes. Add a tablespoon of the hoisin sauce and combine with the tofu and peppers while over the heat. Place a large saucepan of salted water over a medium heat and bring to a boil. Once boiling, add all of the Burgundy Broccoli and edamame beans to the pan, simmer for a minute and a half, then add the noodles, following the cooking instructions on the packet, or until they have reached the desired texture. Drain broccoli & noodles and leave to steam dry for 3-4 minutes. Combine the noodles, Burgundy Broccoli and hoisin sauce in the pan with the Tofu and peppers and toss until thoroughly combined. Serve with cashew nuts, spring onions and Thai basil, and sprinkle with sesame seeds. Serves 2 people.

Prep time: 10 minutes

Cook time 10 minutes