Waterland’s finest brassica shoots

From: Helen (that’s why there’s no measurements- sorry but it’s how I roll)
Prep Time: 3 Mins
Cooking Time: 10 Mins
Total Time: 13 Mins


  • Handful of Waterland’s finest brassica shoots for each person
  • Chopped onion
  • Clove or two of garlic
  • Rapeseed oil
  • Chinese five spice
  • Pinch salt or a splash of soy sauce
  • Twist of black pepper


  1. So chop your onion and garlic and cook til soft or however you like it in a bit of oil in a large frying pan
  2. Chuck in the washed Waterlands Finest Brassica Shoots (trademark registered, ahem) and put a lid on that baby, turn down the heat and cook until the shoots are bright green and just done
  3. Season as you like, goes nicely with a bit of soya sauce, chinese five spice, salt and pepper mixed through
  4. Eat straightaway

I love Brassica Shoots season, and am pleased its still going on this year on the farm. Farmer Paul and Farmer Doreen know how to make the most of their crops as any brassicas such as kale or cabbage that thro up a flowering stem get picked while still tender and before the flower buds open. The result is just like sprouting broccoli, a sweet, fresh and packed full of nutrients green hitting your plate slap bang in the hungry gap.