Winter panzanella with chilli, broccoli and anchovies

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Tear up or slice the bread into rough 5cm chunks, then toss with a drizzle of the rapeseed oil and the chilli flakes (go easy if you don’t like too much spice). Put on a baking sheet and toast on the top shelf of the oven for 10-15 minutes or until you have crisp and golden croutons, shaking occasionally.
2. In a large serving bowl, mix the croutons with the anchovies, shallots, sugar, vinegar and 100ml oil. Season with salt and freshly ground black pepper, then leave the mixture to marinate at room temperature, covered, for at least 30 minutes – this will encourage the flavours to mingle and the croutons to soak up some of the wonderful dressing.
3. Rub a little rapeseed oil on the broccoli stems. Heat a griddle pan to high and, when smoking, cook the stems for 5-10 minutes until tender and lightly charred.
4. Meanwhile, bring a pan of lightly salted water to the boil, add the broccoli tops and cook for 3 minutes or until just tender. Drain.
5. Add the broccoli tops and stems to the bread. Toss, toss and toss again so everything is coated in the dressing. Toss in the mint and basil, then serve straightaway (the herbs will wilt if you leave the salad for any length of time).