Sautéed Broccoli with Garlic and Chilli

Broccoli cooked this way is hard to beat and I genuinely make it every week. The secret is two-fold: anchovies and wine give the dish pungency without a fishy aftertaste, and sautéing the broccoli until slightly charred adds richness. It doesn’t matter if the pieces break up a little, as these are often the tastiest bits.

I like to use both the head and stems, but this also works well with just the florets. I sometimes mix the broccoli with cauliflower florets, or use