Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Charred Purple Sprouting Broccoli with Smoked Garlic and Anchovy Cream

Charred Purple Sprouting Broccoli with Smoked Garlic and Anchovy Cream

By OcadoLifePublished on 21 January 2025“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 charred under a hot grill, and the cream sauce – spiked with smoked garlic, chilli and anchovies – clings to it like a luxurious blanket.” Anchovies bring a real depth of flavour, but if they’re not your thing just swap them for a handful of grated parmesan.
Shop for ingredients

Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.