To celebrate Veganuary Burgundy Broccoli has come up with some recipes. Only launched at the end of the last year the UK Burgundy Broccoli has been created to allow you to eat all the stalk. Try this recipe for Burgundy Broccoli Sumac with Lemon and Pistachio. 10 mins 2 Easy Ingredients 2 heads of Burgundy Broccoli 1 lemon, zested and juiced (½ used for sauce and ½ cut into slices for chargrilling) 4 tbsp pistachios, crushed 2 tsp sumac 2 tsp olive oil Cracked black pepper Sea salt flakes or Maldon sea salt Pomegranate seeds, to serve Chopped coriander, to serve Method Cut the broccoli into stems, leaving the stalks attached. Brush with a little olive oil and chargrill gently until cooked Add 4 slices of lemon to griddle at the same time and remove once golden Once cooked allow to rest for a moment whilst you make the dressing In a separate bowl, place the crushed pistachios and the juice and zest of the lemon Add the sumac and season with salt and pepper Add on the olive oil and mix well Pour the dressing over the broccoli ensuring it’s covered Sprinkle the chopped fresh coriander and pomegranate seeds over the top Pour any excess dressing around the broccoli and serve About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments