PURPLE SPROUTING BROCCOLI

This hardy, winter-growing broccoli – high in vitamins and anti-cancer agents – is ready for harvest in spring. Take a bite with BBC Good Food.

ORECCHIETTE PASTA WITH ANCHOVIES AND PURPLE SPROUTING BROCCOLI Serves 2. You will need:

• 200g orecchiette

• 4 tbsp olive oil

• 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)

• 4 garlic cloves, thinly sliced

Method

• 1 red chilli, thinly sliced

• 1 lemon, zested, ½ juiced

• 50g fresh breadcrumbs

• 200g purple sprouting broccoli

1 Cook the pasta following pack instructions. Meanwhile, heat 3 tbsp of olive oil and the oil from the anchovies in a frying pan. Add the garlic and chilli and fry for 3 mins until golden, then add the anchovies and lemon juice and cook for 1–2 mins until the anchovies melt into the sauce. Heat the remaining oil in another pan, add the lemon zest and breadcrumbs and cook until crisp. 2 When the pasta has 4–5 mins to go, add the broccoli to the saucepan. Once cooked, drain (reserving a ladle of the pasta water), then stir into the anchovies and garlic. Cook over a low heat for 2 mins, adding some pasta water if it looks dry. Season, then serve in bowls with the lemony crumbs sprinkled on the top.