After a stretch of relatively sparse months as far as veg is concerned, we're finally starting to tip towards spring, but things like delicious purple sprouting broccoli are still around and deserve a last hurrah before we move on to lovely salads, asparagus and all things summery.
Anchovies go really well with lamb, so this could be an option for your Easter feast, or just serve it with a bit of bread for a quick lunch. Delish.
PSB is at its best when it's young and tender, so look for dark florets and crisp stems, no more than about 1cm in diameter. Avoid bendy broc at all costs!
PSB with anchovy dressing
Serves 4 for lunch or 6-8 as a side vegetable
400g purple sprouting broccoli
5tbsp extra virgin olive oil
Pinch of dried chilli flakes
4 whole garlic cloves
6 anchovy fillets
Juice of half a lemon
Steam the broccoli until it's nice and tender. This is one recipe where it's better if it's not really crunchy, so it absorbs all of the flavours.
Meanwhile, heat the oil in a frying pan, and gently fry the whole garlic cloves until they're golden brown. Remove them from the pan and add the chilli and the anchovies. Fry gently until the anchovies breakdown. Season with a twist of pepper and the lemon and remove from the heat.
You can either drizzle the dressing over the cooked, drained broccoli now, or blitz it with a stick blender to make a creamier dressing, then coat the broccoli.