Slow-cooked broccoli stalks
Serves 4-6 The stalks are the most delicious part of broccoli. Sometimes the ends can be a little woody but cooking for a good amount of time tenderises them. — a couple of handfuls of broccoli stalks (either floret stems or main stalks) — knob of butter — extra-virgin olive oil,
for cooking — 2 anchovies — pinch of dried chilli — 1 clove garlic, crushed Bring a pan of well-salted water to the boil then drop in the broccoli stalks and blanch for 2 minutes. Strain and when cool enough to handle chop into little pieces.
Place a pan large enough to hold the broccoli over a medium heat, add the butter and a glug of oil, then the anchovies, chilli and garlic and stir well to combine.
Add the broccoli stalks and stir. Turn the heat to low, place a lid on the pan and cook for 35 to 40 minutes, stirring occasionally.