Broccoli cheese with anchovy and chilli crumbs SERVES 4

Okay, sure, this dish is smothered in white sauce and topped with salty, spicy breadcrumbs, but it’s mainly broccoli – right? 3 small heads broccoli, thick stalks trimmed, quartered Olive oil, for drizzling

30 gm butter, coarsely chopped 30 gm plain flour

375 ml (1½ cups) warm milk 60 gm (¾ cup) coarsely grated parmesan

60 gm (¾ cup) coarsely grated provolone piccante (see note) ANCHOVY & CHILLI CRUMB 60 gm fresh sourdough breadcrumbs 4 anchovy fillets, finely chopped

1 garlic clove, crushed ½ tsp dried chilli flakes 1½ tbsp olive oil

1 Preheat oven grill to high. Place broccoli in a baking dish to fit snugly, drizzle with oil, season to taste and grill until tender and beginning to char (10-12 minutes).

2 Melt butter in a saucepan over medium heat, add flour and cook, stirring, until sandy-coloured (2-3 minutes). Remove from heat and gradually whisk in milk. Return to low heat, stir until thickened (3-5 minutes), then stir in cheeses until melted.

3 For the anchovy and chilli crumb, toss ingredients in a small bowl to coat in oil and combine. Pour sauce over broccoli, top with crumb and grill until golden and bubbling (4-5 minutes). Serve hot.

Note Provolone piccante is available from select delicatessens. If it’s unavailable use aged cheddar instead.