Purple sprouting broccoli with anchovies, garlic & lemon
In a world where everyone seems to cook their veg briefly so it’s vivid green and still crunchy, Julius Roberts likes to go the other way... pushing the broccoli around the pan for a little longer, until it begins to collapse slightly, absorbing all the flavour of the sweet shallots, umami-rich anchovies, fennel seeds and lemon.
- Serves6
- CourseSide
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 6 tbsp extra virgin olive oil, plus extra to serve
- 2 shallots, finely chopped
- 4 clove/s garlic, thinly sliced
- 2 tsp fennel seeds
- ½ tsp Chilli flakes, plus extra to serve
- 2 sprig/s rosemary, leaves finely chopped
- 4 Anchovy fillets in olive oil, drained and roughly chopped
- 3 x 230g packs purple sprouting broccoli
- ½ lemon, juice
Method
Set a small heavy-based pan on a medium-low heat. Pour in the oil and add the shallots, garlic, fennel seeds, chilli flakes and a pinch of salt. Cover and cook gently for 10-15 minutes, stirring occasionally to prevent the shallots from catching, until they are soft and translucent. Add the chopped rosemary and anchovies and gently warm through for a few minutes, then turn off the heat.
Meanwhile, bring a large pan of salted water to the boil. Halve any large broccoli florets lengthways, then tip the broccoli into the boiling water and gently simmer for 5 minutes until tender.
Drain the broccoli and let it sit in the colander for a couple of minutes to ensure all the water has drained properly. Tip back into the pan and pour over the shallot mixture; toss together. Add the lemon juice and taste, adding more salt and/or chilli, if liked. To serve, tumble the broccoli onto a serving platter, sprinkle with a little more chilli and finish with a drizzle of olive oil.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 919kJ/ 223kcals |
|---|---|
Fat | 19g |
Saturated Fat | 2.8g |
Carbohydrates | 3.7g |
Sugars | 2.8g |
Fibre | 7g |
Protein | 5.4g |
Salt | 0.5g |