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Tenderstem broccoli, anchovy and almonds


Serves: 8
timePrep time: 10 mins
timeTotal time:
Tenderstem broccoli, anchovy and almonds
Recipe photograph by Dan Jones

Tenderstem broccoli, anchovy and almonds


Serves: 8
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
130Kcal
Fat
10gr
Saturates
4gr
Carbs
3gr
Sugars
2gr
Fibre
3gr
Protein
6gr
Salt
1.1gr

Jimmy Doherty

Jimmy Doherty

We know Jimmy best from Jamie and Jimmy's Friday Night Feast where he cooks on his Suffolk farm. 
See more of Jimmy Doherty’s recipes
Jimmy Doherty

Jimmy Doherty

We know Jimmy best from Jamie and Jimmy's Friday Night Feast where he cooks on his Suffolk farm. 
See more of Jimmy Doherty’s recipes

Ingredients

  • 3 x 200g packs Tenderstem broccoli
  • 50g salted butter
  • 50g flaked almonds
  • 1 x 50g tin anchovies in oil, drained and chopped

Step by step

Get ahead
Blanch the broccoli up to a day in advance and chill, covered.
  1. Bring a large pan of salted water to the boil. Put the broccoli into the pan of hot water and cook for 3-4 minutes until just tender; put straight into a bowl of iced water. Drain.
  2. Melt the butter in a frying pan on a high heat. Add the almonds, broccoli and anchovies. Cook for 2-3 minutes until the almonds are browned and the broccoli heated through. Serve immediately.

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