Broccoli with walnut and anchovy relish

SERVES 4 “Crunchy, steamed broccoli, the best anchovies, and the freshest olio nuovo are the perfect start to a meal,” says Beramendi. “This dish is so satisfying, green, and fresh, yet the umami flavour of the anchovies and the barky flavours of walnut wake up your appetite and prepare you for the meal to come.” 1 large head broccoli

1 garlic clove, crushed Leaves from 1 large bunch of flat-leaf parsley (stems reserved for another use) 5 anchovy fillets

50 gm (½ cup) walnuts, toasted and chopped, plus extra to serve

125 ml (½ cup) mild extra-virgin olive oil, plus extra as needed

½ tsp white wine vinegar

125 ml (½ cup) robust extravirgin olive oil, preferably olio nuovo (see note)

1 Cut broccoli into even florets (so they cook within the same time). Peel off any tough outer fibres. Place the florets in a bowl of cold water until you’re ready to steam them.

2 Crush the garlic, parsley leaves and 1 anchovy with a mortar and pestle. Add the walnuts and a drizzle of the mild olive oil and pound to emulsify. Transfer the paste to a glass bowl, mix in the vinegar, and season with pepper. Taste and adjust the seasoning as needed. The relish should be fairly intense. Whisk in the mild olive oil until the mixture reaches a sauce consistency.

3 Steam the broccoli in a steamer until just before al dente (2-3 minutes). Drain and transfer the broccoli to a serving platter. Cool briefly, then scatter with the remaining anchovies and extra walnuts. Drizzle with olio nuovo and serve with the sauce.

Note Olio nuovo, first-press olive oil, is available in season from select delicatessens.