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Roasted broccoli and walnuts with hot anchovy and garlic sauce
Serves 4 as a side Starters and mains
Ingredients
- 250g purple sprouting broccoli, woody ends trimmed
- 2tbsp olive oil
- 70g walnuts, lightly crushed
For the anchovy and garlic sauce
- 6 garlic cloves, halved
- 150ml milk
- 12 anchovy fillets in oil, drained
- 120g unsalted butter, diced
- 120ml olive oil
- 1tbsp crème fraîche
Method
Preheat the oven to 210C/ 190C F/Gas 6.
Slice the broccoli stems horizontally into thinner lengths, keeping the leaves. Toss in the olive oil and arrange in a single layer in a roasting tray. Season lightly, then roast in the oven for 12 minutes until starting to char. Scatter the walnuts over the broccoli and return the tray to the oven for a further 3 minutes.
Meanwhile, prepare the sauce. Remove any green from the centre of the garlic. Pour the milk into a small pan, add the garlic and cook gently over a low heat for around 15 minutes until tender.
Take the pan off the heat and mash the tender garlic cloves into the milk. Stir the anchovies into the milk until dissolved. Over a low heat, whisk in the butter with the olive oil and crème fraîche.
Serve the sauce with the broccoli and nuts while everything is hot.
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