Broccoli with cherry tomato & anchovy dressing

1. Pour the oil into a saucepan. Add the rosemary, tomatoes, garlic and anchovy fillets. Cook over a low heat for 10 minutes, stirring every now and then, until the anchovies completely dissolve into the oil and the tomatoes soften, but just hold their shape.

2. Meanwhile, heat a griddle pan over a high heat. Take the thickest stalks of broccoli and slice them in half lengthways. Drizzle with
a little olive oil and season with salt. Griddle, in batches if necessary, for 5 minutes, turning occasionally until lightly charred and just tender.

3. Arrange the broccoli on a large platter or individual plates, then spoon over the tomato dressing. Serve with the crusty bread alongside.