Steamed purple sprouting broccoli with anchovy, caper and pinenut butter 

Ingredients (serves 2, as a side dish)

• 200g purple sprouting broccoli, washed and trimmed  
• 1 ½ tbsp, pinenuts 
• 75g unsalted butter 
• 2 x anchovy fillets, finely chopped  
• 1 tbsp Lilliput capers, rinsed 
• ½ lemon, zest and juice  
• Sea salt 

Method

1. Start by setting up a steamer on the hob ready to cook the broccoli.  
2. In a small frying pan, toast the pinenuts. Toss regularly until lightly browned top and bottom. Remove from the pan and set aside.  
3. To make the sauce, melt the butter in a small stainless-steel saucepan and when foaming and starting to turn a light nut brown, stir in the anchovy and allow to almost dissolve.  
4. Remove the pan from the heat and add the capers along with the lemon zest and juice, tasting as you do until a good lemony flavour is achieved. Season the butter with salt and set aside.  
5. Place the broccoli into the steamer, cover and cook until just tender.  
6. Add the pinenuts to the butter sauce and reheat.  
7. Once the broccoli is cooked place onto a warm serving plate and top with the butter sauce.