Charred Purple Sprouting Broccoli with Bagna Cauda

Ingredients

Bagna Cauda:

• 1 tin anchovy fillets
• 6 garlic cloves
• 100ml olive oil
• 75g butter

Charred Purple Sprouting Broccoli:

• 500g purple sprouting broccoli
• 1 tbsp olive oil

Method

Bagna Cauda:

1. Blend all the ingredients together
2. Heat gently in a saucepan until the garlic is cooked
3. Season with salt and pepper

Charred Purple Sprouting Broccoli:

1. Trim the ends of the broccoli and slice in half lengthways
2. Steam for 5 minutes, and then toss the broccoli in olive oil and sea salt
3. Fry it in a heavy frying pan for a few minutes until the broccoli is charred

Method

Place the charred purple sprouting broccoli onto a place, with the warm sauce on the side.