Purple Sprouting Broccoli with Chicken and a Mushroom, Dolcelatte & Cream Sauce

The purple sprouting season has just started ... it is short lived, so get it while you can!

Cultivated by the Romans, purple sprouting broccoli has only recently risen to prominence. Especially good when young and tender, purple sprouting broccoli should have a strong colour in the head and stalks should cleanly snap when broken.

One classic combination with to steam and serve with anchovies. I like a different kind of strong pungency to offset the strong flavour of the broccoli - Dolcelatte.

Dolcelatte is a blue veined, creamy Italian cheese from cow milk created really for the British market as a less pungent Gorgonzola. Fat content is higher in Dolcelatte, something like 50%!

To make the sauce, simply place some Dolcelatte into a saucepan with a little cream and on a very low heat let it melt - that's it. Thinly slice mushrooms and soften in butter, adding to the sauce.

Over a grill or in a griddle pan, sear pieces of chicken breast.

Steam the broccoli for a few minutes, having split any thick stalks down the middle with a knife. Take off the steam, remove the lid and allow the bulk of the steam to escape before settling onto a couple of pieces of kitchen paper to fully drain off - watery cream sauce is not nice!

Serve out the broccoli, laying the chicken pieces over and covering with the sauce.