Purple Sprouting Broccoli With Anchovy and Chilli

Purple Sprouting Broccoli With Anchovy and Chilli

Purple sprouting broccoli is delicious this time of year. Slightly sweeter than its greener cousin, it has a subtle nuttiness to it that pairs beautifully with the bold flavours of chilli and anchovy. I usually serve this as a side but it makes for a very good starter too. You could even add some mozzarella, or a lovely blob of creamy burrata.

Ingredients

| Serves – 4-6 |

• 2 bunches purple sprouting broccoli (350g approx.)

• Olive oil

• 2 garlic cloves, finely sliced

• 1 45g tin anchovies, drained and roughly chopped

• 1 lemon 

• 1 tsp dried chilli flakes 

• 30g roasted hazelnuts, roughly chopped

• Sea salt

Method

• If your hazelnuts are not roasted, place them on a dry baking tray into a preheated oven at 180 degrees fan setting, and bake for 10 mins. Allow to cool, then roughly chop.

• Trim any very woody bits from the purple sprouting broccoli and cut into even side florets.

• Bring a large pot of salted water to the boil. Cook the broccoli for four minutes, then drain.

• Whilst the broccoli cooks, bring a large frying pan to a gentle heat with a good glug of olive oil. Add the finely sliced garlic and cook gently for about two minutes until it begins to soften and become translucent.

• Add the dried chilli flakes and chopped anchovies and cook for one more minute until the anchovies start to break down.

• Add the cooked purple sprouting broccoli and toss until coated.

• Add the zest of your lemon, the chopped hazelnuts and another glug of olive oil. Toss again.

• Serve the purple sprouting broccoli with another drizzle of olive oil and a good pinch of sea salt.

For more side dishes try these Baked leeks with butter, thyme and hazelnuts or this Asparagus with Champagne Butter Sauce.