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Warm broccoli with anchovies and red chilli

Name: Warm broccoli with anchovies and red chilli
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as a side dish
Cuisine: British recipes
Ingredients: 300g tenderstem broccoli, trimmed and halved lengthways; 3 tbsp olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 2 anchovy fillets in oil, drained and finely chopped; 1 red chilli, seeds removed, finely chopped; Juice ½ lemon; Parmesan shavings to serve

Published: 11 Jan 16
Updated: 18 Mar 24

Anchovies and red chilli take this broccoli side recipe up a level with a salty and spicy kick.

Easy
November 2015

Test kitchen approved

Serves 4 as a side dish
Hands-on time 20 min

Anchovies and red chilli take this broccoli side recipe up a level with a salty and spicy kick.

Nutrition: per serving

Calories: 126kcals
Fat: 8.9g (1.3g saturated)
Protein: 4.1g
Carbohydrates: 5.4g (3.7g sugars)
Fibre: 3.9g
Salt: 0.2g

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Ingredients

300g tenderstem broccoli, trimmed and halved lengthways
3 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 anchovy fillets in oil, drained and finely chopped
1 red chilli, seeds removed, finely chopped
Juice ½ lemon
Parmesan shavings to serve

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Method

Boil a full kettle of water. Put the broccoli in a medium heatproof bowl and pour over the boiling water. Leave the broccoli to blanch in the hot water for 3 minutes, then drain it in a colander in the sink.
Heat the olive oil in a large frying pan over a medium-high heat. Add the chopped onion and fry for 5 minutes until it starts to turn golden brown. Add the garlic, anchovies and finely chopped red chilli, then fry for a further minute. Add the blanched broccoli and fry for 2-3 minutes until tender.
Squeeze in the lemon juice, season generously with salt and pepper, then thoroughly toss everything together to coat. Serve straightaway topped with parmesan shavings.

Recipe from November 2015 Issue

Nutrition

Nutrition: per serving

Calories: 126kcals
Fat: 8.9g (1.3g saturated)
Protein: 4.1g
Carbohydrates: 5.4g (3.7g sugars)
Fibre: 3.9g
Salt: 0.2g

delicious. tips

Blanch the broccoli as in step 1 up to 24 hours ahead, cool under running water, then drain, pat dry and chill, covered, until needed. Bring back to room temperature before continuing with the recipe from step 2.