Sauces, conserves & preserves
Spicy purple sprouting broccoli with garlic, olives and toasted breadcrumbs
Robustly spicy, this is lovely as a side to a roast, or eaten as a pasta sauce. It also works well with cauliflower or Calabrese broccoli if there's no purple sprouting.
Ingredients
- 100g breadcrumbs
- 75ml olive oil
- 600g purple sprouting broccoli, trimmed
- 1 tbsp capers, rinsed and roughly chopped
- 4-6 anchovy fillets, chopped (optional)
- 6 garlic cloves, chopped
- ½ tsp fennel seeds
- pinch dried chilli flakes
- 1 tbsp fresh parsley, chopped
- 4 tbsp black olives, chopped
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Toss the breadcrumbs in 2 tablespoons of the olive oil and spread them out on a baking tray. Bake for about 5 minutes, until golden. Remove and set aside.
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Step 2
Break the purple sprouting broccoli into separate small heads, warm about 2 tablespoons of the olive oil in a wide, shallow pan over a medium heat, add the broccoli and stir well.
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Step 3
Leave to cook for about 10 minutes, until you see the edges browning slightly, then season to taste and stir gently.
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Step 4
Add the capers, then cover and cook for about 5 minutes, until the broccoli is tender.
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Step 5
Drizzle over the remaining olive oil and scatter with the chopped anchovies, if using, plus the garlic, fennel seeds and chilli flakes. Toss to mix in.
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Step 6
Cook for 2 more minutes, then add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve.
