Caramelised onion & anchovy spaghetti

Put the anchovy oil and olive oil into a large frying pan. Add the onions, chilli flakes, bay leaf, garlic and tomatoes, then cook slowly for 20-25 minutes, until soft and turning golden. Stir in the anchovies, breaking them up with a wooden spoon, and cook for a couple of minutes. Add the milk and allow to bubble gently for about 5 minutes.

Meanwhile, break the broccoli into small florets, then peel and chop the stalk. Cook the spaghetti in a large pan according to pack instructions, adding the broccoli for the final 5 minutes. Drain, reserving a mugful of water.

Tip the pasta and broccoli into the sauce, adding some pasta water so the sauce coats each strand. Stir in most of the parsley. Plate up the pasta, then top with the reserved parsley and some extra chilli flakes, if liked.