Purple Sprouting Broccoli Gratin

by Hugh Fearnley-Whittingstall
Purple Sprouting Broccoli Gratin

Ingredients

200g purple sprouting broccoli
1 tbsp olive oil, plus extra to finish
1 clove garlic, peeled and finely chopped
2 anchovy fillets
200ml double cream
Salt and freshly ground black pepper
20g breadcrumbs

Directions

Steam the broccoli over boiling water for around five minutes, until tender to the point of a sharp knife. Alternatively, cook it in boiling water until tender – three to four minutes – and drain well.

Heat the oil in a frying pan over a medium heat. Add the garlic and anchovy, and cook gently for a few minutes, crushing the anchovies down into the oil. Add the cream, let it bubble for two to three minutes until thickened and reduced by about a third, then add black pepper to taste, and salt if needed.

Put the broccoli into a shallow gratin dish or ovenproof pan, pour over the cream mix, add a trickle of oil and scatter breadcrumbs on top. Grill for a few minutes until golden and bubbling, and serve at once.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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