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Charred Purple Sprouting Broccoli with Smoked Garlic and Anchovy Cream

By OcadoLife
“This Charred Purple Sprouting Broccoli with Smoked Garlic and Anchovy Cream is a delicious way to enjoy a wonderful veg,” says chef and food writer Gill Meller. “The broccoli takes on a unique smoky flavour when…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 400g purple sprouting broccoli
  • 2 tbsp extra-virgin olive oil
  • 1 knob salted butter
  • 2 tsp smoked garlic paste
  • 6 anchovy fillets
  • 0.5 tsp chilli flakes
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 200ml double cream
  • 1 slice stale bread, blitzed to breadcrumbs

Method

3 steps

  1. Step 1

    Preheat the grill to high. Put the broccoli in a shallow roasting tin, trickle over the oil and toss to coat. Grill for 10 mins, turning, until the spears are charred and tender.

  2. Step 2

    Meanwhile, put the butter in a small pan over a medium heat; when bubbling, add the smoked garlic paste, anchovies, chilli and rosemary. Sizzle for 2-3 mins until the anchovies start to melt into the butter. Add the cream, bring to a simmer, then turn the heat down for 2-3 mins until reduced by a third or until nice and thick.

  3. Step 3

    Spoon the smoky cream sauce over the charred broccoli and scatter with the breadcrumbs. Pop it all back under a medium grill, until the sauce is bubbling and the breadcrumbs are toasted and golden. Transfer to a platter and serve straight away.