Purple sprouting broccoli with almonds, anchovies and chilli

While delicious as a whole, there are two components of this recipe that I hope you’ll return to again and again. First, the crispy popping butter beans which make a great, very more-ish snack and second, the anchovy sauce, which personally I could eat with a spoon, but is also a useful dressing for all brassicas and legumes.

Serves 2

40g flaked almonds

400g tin butter beans, drained and rinsed

1 tbsp fresh thyme leaves, chopped 1 tbsp fresh oregano leaves, chopped

4 tbsp extra virgin olive oil

250g purple sprouting broccoli ½ tsp garlic powder

Pinch of dried chilli flakes

150g spring greens, sprouting kale or flowering cabbage tips

for the dressing:

100g jar of anchovy fillets in oil 40ml olive oil

1 garlic clove, crushed

1 tsp dijon mustard

2 tsp cider vinegar

Pinch of chilli flakes

1 Toast the almonds in a dry frying pan and set aside.

2 Preheat the oven to 210C/fan 190C/ Gas 6-7. Tip the butter beans onto a baking tray with the thyme, oregano, 2 tbsp of the olive oil and a big pinch of salt. Toss together and spread out into a single layer. Roast for 25 mins, or until golden and crispy.

3 Meanwhile, arrange the purple sprouting broccoli on a baking tray in a single layer and drizzle with 1 tbsp extra virgin olive oil. Add the garlic powder, chilli flakes and a pinch of salt, then toss. Once the beans have had 10 mins, add the purple sprouting broccoli tray to the oven and roast for 5 mins.

4 Break the spring greens, sprouting kale or cabbage tips into single leaves or spears, add to the tray of purple sprouting broccoli and toss in the remaining oil. Return to the oven for a further 5 mins.

5 Now for the dressing. Extract 4-6 anchovy fillets from the jar and set aside for garnish then tip the rest of the jar of anchovies – oil and all – into a food processor. Add the olive oil, garlic, mustard, vinegar and chilli flakes and whizz to a smooth sauce. Check the balance of flavours and adjust as needed.

6 Remove the two baking trays from the oven and combine them. Pour over the anchovy sauce, add most of the almonds and toss together.

7 Pile the warm salad onto two plates and finish with the reserved anchovies and toasted almonds. »