PURPLE SPROUTING BROCCOLI, ANCHOVY AND TOASTED WALNUT FUSILLI

INGREDIENTS 200g purple sprouting broccoli • 25g walnut halves, broken into pieces • 150g fusilli • what’s left of the tin of anchovies (and their oil) • 2 garlic cloves, crushed • pinch of chilli flakes • zest and juice of ½ lemon • 2 egg yolks • 20g Parmesan, finely grated

• 2 large handfuls of spinach • salt and pepper, to taste

METHOD

1 | Cut the broccoli into bite-sized chunks and chuck in a pan of boiling water for 5 mins. In the meantime, toast the walnut pieces in a dry frying pan over a medium-high heat, stirring frequently until golden, then set aside.

2 | Use a slotted spoon to fish out the broccoli, toss it in a sieve and run it under cold water. Then chuck the fusilli into the broccoli pan and… well, it’s pasta, we won’t insult your intelligence. Cook it.

3 | While the pasta is cooking, wipe the frying pan round with some kitchen paper to remove any tiny bits of walnuts that could burn. Put the pan back on the hob without turning it on (it’ll still be pretty hot from the walnut toasting) before chucking in the anchovies in their oil and the garlic, and mash them together until they melt into each other. Turn the heat up a little if the pan has cooled down.

4 | Stir in the chilli, lemon zest and juice, turn up the heat a little and toss in the broccoli. Stir for a couple of mins before splashing in a ladleful of the pasta cooking water and turning off the heat.

Whisk together the egg yolks and Parmesan in a large bowl with a fork. Add another ladleful of the pasta cooking water and whisk it to make a loose sauce.

6 | Drain the pasta and toss it in the eggy sauce, then tip the lot back into the broccoli pan, along with the toasted walnuts.

7 | Add the spinach and toss everything together so the heat of the pasta wilts the spinach. Season, divide between two bowls and serve immediately.