Method

• 1

  Put the orange zest and juice in a small saucepan and bring to the boil, to reduce the liquid to approx 2-3 tbsp. Strain through a piece of muslin and discard the zest.

• 2

  Put the free-range egg yolks and water in a heatproof bowl that sits snugly over a pan of barely simmering water. Whisk until the volume has doubled and the mixture has thickened. Remove from the heat and whisk for 20-30 secs. Return to the heat. Very gradually whisk in the melted butter, until the sauce has the consistency of double cream. Stir in the reduced and strained orange juice and season with salt to taste (if your sauce is looking a little thick as you whisk in the butter, sometimes adding a splash of the juice at an earlier stage will help). Add a squeeze of lemon juice to taste if you need to sharpen the sauce slightly. Leave the sauce in the bowl over the pan holding the water, to keep it warm, but take off the heat.

• 3

  In a pan of boiling water, cook the purple sprouting broccoli for three minutes. Drain. Season with salt and pepper and serve with a little of the sauce drizzled over.

• PER SERVING: 86g FAT (Excluding extras)