Ravinder Bhogal's Spaghetti with purple sprouting broccoli, sultanas and oat pangrattato

1. For the pangrattato, heat the butter in a frying pan over a medium-high heat and, once foaming, add the oil. When hot but not smoking, add the anchovies and chilli; stir for a few seconds, then add the oats. Stir frequently over a medium heat, until golden and crisp. Drain on kitchen paper and leave to cool.

2. Put some ice in a bowl of cold water. Bring a pan of salted water to the boil, then add the broccoli and cook for 3 minutes. Use tongs or a slotted spoon to transfer the broccoli to the ice-cold water. This will help keep it vibrantly green. Add the spaghetti to the boiling water and cook according to pack instructions; reserve 125ml cooking water, then drain the spaghetti.

3. Return the pan to a medium-high heat and add the extra virgin olive oil. When the oil is just hot, add the garlic, chilli and lemon zest and cook, stirring occasionally, until the garlic is tender but not coloured (1-2 minutes). Add the blanched broccoli and any reserved leaves; toss until warmed through, then stir in the sultanas. Season, then toss through the drained pasta, adding the reserved cooking water and the cheese; stir to coat thoroughly. Season with salt, pepper and lemon juice. Serve immediately, scattered with the pangrattato and the parsley.