delicious UK – April 2018

NEXT

MONTH

Asparagus:

celebrate spring’s

favourite green

shoots

50 deliciousmagazine.co.uk

Charred broccoli with

anchovy and tahini sauce

SERVES4ASASTARTEROR2ASAMAIN,

WITH LEFTOVER SAUCE. HANDS-ON TIME

30 MIN, OVEN TIME 30-35 MIN

MAKE

AHEAD

The sauce will keep for 2-3

days in a sealed container

in the fridge. Char the

broccoli just before serving.

NEXT

TIME

Addsomesmokedbacon

lardons before adding the

broccoli to the pan.

• 300g purple sprouting broccoli
  •Oliveoilforbrushingandfrying


• Extra-virgin olive oil for drizzling


• 1 red chilli, finely chopped

FORTHEANCHOVYANDTAHINISAUCE

•1garlicbulb,halvedhorizontally

•Oliveoilforfrying

• 1 onion, finely chopped


• 3anchovyfilletsinoil,drained


• 100ml dr y white wine


• 400g tin chickpeas, drained


• 50g tahini


• 100ml double cream

•1lemon,halved

• Sea salt flakes to serve

1 Heattheovento180°C/160°C

fan/gas4.Fortheanchovyand

tahini sauce, wrap each garlic half

in foil and bake for 30-35 minutes

until fragrant and tender. Squeeze

the garlic cloves from their skins

into the bowl of a food processor

(discard the skins).

2 Meanwhile, heat a glug of oil

in a frying pan and fry the onion

over a medium heat for 10 minutes

untilsoftandstartingtobrown.

Addtheanchoviesandfryforafew

more minutes, stirring, until they

breakdownintotheonions.

3 Turnuptheheattohighandadd

thewine.Reducefor5-10minutes,

then add the chickpeas, tahini and

cream, season with salt and black

pepper and add lemon juice to

taste.Spooneverythingintothe

processor with the garlic and

whizzuntilsmooth.Returnthe

smoothsaucetothepan.

4 Heat a griddle pan or another

(heavy based) frying pan and brush

thebroccoliwithoil.Whenthepan

ishot,putinthebroccoliinasingle

layer and cook, turning regularly,

for5-8minutesuntiltenderand

charredinparts.Youmighthaveto

do this in a couple of batches,

depending on the size of your

griddle/frying pan. Toss the cooked

broccoliinabowlwithagenerous

glug of extra-virgin olive oil and

thechopped chilli.

5 Warm the anchovy and tahini

sauceinthepanonamediumheat.

Spoonthesauceontoaserving

plateandtopwiththecharred

broccoli. Add another squeeze of

lemonjuice and a drizzle of

extra-virginoliveoil,thencrumble

over sea salt flakes and serve.

PER SERVING (FOR 4)337kcals,

24.6g fat (7.4g saturated), 9.9g

protein, 12.3g carbs (4.3g sugars),

0.2gsalt,8.1gfibre

WINE EDITOR’S CHOICEMake it

abone-drywhitewithalightsaline

note,suchasSpain’sgodello or

England’s bacchus.

what’s good now.