This is a fantastically warming way to cook purple sprouting broccoli and delicious either on its own as a starter, or with roast lamb or mutton.
Serves
Four people
Ingredients
- 4 cloves of garlic
- 2 dried chillies
- Olive oil
- 6- anchovy fillets
- White wine or marsala
- 400ml double cream
- 500g purple sprouting broccoli
- 100g grated parmesan
Method
Peel and thinly slice the garlic. De-seed and chop the chillies. Set a medium-sized, heavy-based pan over a medium heat and heat a good slosh of olive oil.
Throw in the garlic, chilli and anchovies. Fry until the garlic takes on a golden tinge around its edges.
Add a splash of white wine or marsala, boil for a few seconds and then add the double cream. Bring to a simmer and turn the heat down. Cook until the sauce is reduced by a third.
Blanch the purple sprouting broccoli in boiling water for a minute.
Drain and allow to steam dry. Lay the broccoli in an ovenproof dish, pour over the cream sauce and scatter with grated parmesan. Bake at 190°C/Gas Mark 5 for 10-12 minutes until golden and bubbling.
Try the same recipe with curly kale in the winter months.
