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    Purple sprouting broccoli with anchovy sourdough crumb and aioli

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    Purple sprouting broccoli with anchovy sourdough crumb and aioli

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4 as a starter

    Ingredients

    2 garlic cloves, crushed
    100g mayonnaise
    1 lemon, zest and 1 tsp juice
    2 slices sourdough
    2 x 230g packs purple sprouting broccoli
    50g tin anchovy fillets in oil
    3 tbsp extra virgin olive oil
    2 salad onions, finely sliced

    Method

    1. For the aioli, combine the garlic, mayonnaise and 1 tsp lemon juice in a small bowl; season and set aside. Finely chop the sourdough or whizz into large breadcrumbs in a food processor. Cook the broccoli in boiling salted water for 4-5 minutes, until just tender. Drain thoroughly and set to one side.

    2. Meanwhile, drain the anchovy fillets and put them in a frying pan with the olive oil; set over a gentle heat. Stir the anchovies until they break up into the oil – about 3 minutes. Add the breadcrumbs, turn up the heat and cook for 2-3 minutes, stirring, until golden. Stir in the lemon zest then tip onto a plate lined with kitchen paper.

    3. Arrange the broccoli on 4 plates with the anchovy sourdough crumb scattered over and a generous dollop of the aioli alongside. Scatter over the sliced salad onions, season and serve immediately. 

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue

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