Name: Broccoli with anchovy butter
Yield: Serves 4
Ingredients: 1 tablespoon chopped fresh parsley; 3 anchovy fillets; freshly ground black pepper; grated zest of 1 lemon; hazelnut oil to finish (optional); 500 g broccoli; 80 g unsalted butter, softened; 40 g hard goat’s cheese, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Anchovy and goat’s cheese go well together and are a perfect match for brassicas such as broccoli, giving a lift to what can be a very uninteresting vegetable.

Ingredients

500 g broccoli
hazelnut oil to finish (optional)

Fish course
Side dish
Pescatarian
Winter
Gluten-free

Method

First make the anchovy butter. Put the butter, anchovies, parsley and lemon zest in a food processor and blend until smooth. Add the goat’s cheese and pepper to taste and blend again briefly just to mix, but not to make the mixture smooth again. Scrape out on to a sheet of greaseproof paper and shape into a neat log about 3

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