Purple Sprouting Broccoli Gratin

This Hugh Fernley Wittingstall recipe comes from the Guardian, and is a great way to use up some our abundant PSB. The anchovies and cream are a deliciously rich counterpart to the fresh green broccoli.

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
 

Method:


1.    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.
2.    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.
3.    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.