Bean & broccoli hash with anchovy butter

Preheat the oven to 220ºC, gas mark 7. Remove the garlic and herb butter from the potatoes. Scatter the potatoes into a roasting tin and bake for 15 minutes.

Cook the broccoli florets in boiling water for 3 minutes. Add the beans and cook for 3 minutes more. Drain and return to the pan. Mix in the leek, capers, olives, 1 tbsp oil and a little seasoning. Tip into the roasting tin, toss the ingredients together and bake for 20 minutes more, turning once, until the vegetables are beginning to brown.

Melt the reserved butter in a small pan and stir in the remaining oil, anchovies and a squeeze of lemon juice. Spoon the vegetables onto plates, sprinkle with the parsley, drizzle with the anchovy butter and serve.