Here’s a recipe from fellow PSB fan Hugh Fearnley Whittingstall. Rich, delicately anchovy-infused cream is a lovely foil to the fresh greenness of the broccoli. This is a luscious starter, but you could make a supper of it if you serve with some good bread and butter. Serves two.
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.