Waitrose and Partners
Purple sprouting broccoli with anchovy, garlic & capers

Purple sprouting broccoli with anchovy, garlic & capers

Combine umami anchovies, zingy lemon and lightly charred broccoli for a sophisticated side. Add a pinch of chilli flakes for extra kick. 

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a class, All Things Steak, which livestreamed in February 2024. In the masterclass, Alex covered choosing your cut, how to cook it to perfection, sauces, accompaniments and wine pairings.

The other dishes featured were T-bone steakPotato pavéStilton butter'Nduja butter and XO butter.

Watch the recording now.

5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fatSource of fibre1 of your 5 a day
  • Serves2
  • CourseSide
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 230g purple sprouting broccoli, ends trimmed
  • 2 tbsp extra virgin olive oil
  • 8 anchovy fillets, chopped
  • 2 clove/s garlic, crushed
  • 1 tsp nonpareille capers
  • ½ lemon, juice

Method

  1. Place a lidded frying pan over a high heat with 100ml water. Bring to a quick steaming simmer, add the broccoli and cover with a lid, then cook for 4 minutes until just tender.

  2. Carefully pour off any excess water, then add the oil and return the pan to the heat. Once the broccoli has started to sizzle and fry, cook for 3 minutes, or until the broccoli is starting to colour slightly.

  3. Add the anchovies and mix well with tongs or a wooden spoon. Cook for around 2 minutes until the anchovies have coated the broccoli. Add the garlic and capers, cook for a further minute, stirring well, and finish with the lemon juice. Taste, season if needed and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

897kJ/ 217kcals

Fat

17g

Saturated Fat

2.6g

Carbohydrates

3.6g

Sugars

2.6g

Fibre

6.5g

Protein

7.9g

Salt

2.1g

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Overall rating (5/5)

5 out of 5 stars1 rating