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£8.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Halve any thicker broccoli spears lengthways and cut into 6-7cm pieces. Pour the just-boiled water into a bowl, tip in the broccoli and leave for 2 minutes. Meanwhile, in a small bowl, mix together the crème fraîche (or soft cheese), lemon zest, chilli flakes and a pinch of sea salt, then set aside.
Drain and rinse the broccoli in a colander, then pat dry with kitchen paper or a clean tea towel. In a large bowl, crush the anchovies with 1 tsp of their oil (use the end of a rolling pin or the back of a fork). Stir through the broccoli.
Unroll the pastry on a large flat roasting tin or baking sheet and cut into 6 even squares, pulling them apart so they have a little space between each other. Spread each square evenly with the crème fraîche mixture, leaving a 1cm border around the edges (lightly scoring a pattern around the edges if you wish).
Arrange the broccoli and anchovy mixture over the crème fraîche mix, then bake for 25-30 minutes, or until crisp and golden brown. Serve immediately, or just warm.
Serve these from a board as a relaxed starter, or plate up more smartly, drizzled with some extra virgin olive oil. Try dolloped with a little more seasoned crème fraîche, then grate a little lemon zest over and a few nigella seeds.
Typical values per serving when made using specific products in recipe
Energy | 1,347kJ/ 324kcals |
---|---|
Fat | 22g |
Saturated Fat | 12g |
Carbohydrates | 21g |
Sugars | 2g |
Fibre | 3.3g |
Protein | 10g |
Salt | 2.9g |
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