Because the earth is still cold this year, vegetables such as purple broccoli that normally begin coming towards the end of their season by now are still sprouting, which is why my friend Wendy arrived at my cottage carrying a bag of freshly picked broccoli spears that she had gathered on her allotment. It was celebrity chef Alistair Little, known for the many Italian influences he weaves into his dishes, who reminded me of how well anchovy and chilli blend with vegetables such as purple broccoli.

YOU WILL NEED

1lb (½kg) purple sprouting broccoli

1 x 50g (30g drained) tin anchovies

1 chilli n 2 garlic cloves n 2oz (50g) mushrooms

12oz (350g) pasta n 1oz (25g) grated parmesan n Olive oil

Ground pepper if you wish

 

METHOD

Trim stalks and leaves from the broccoli, chop remaining into small pieces and cook until almost soft in boiling water, drain when almost cooked and set to aside.

Cut the chilli in half lengthwise, scrape out the seeds and chop the flesh fine.

Chop the garlic, mushrooms and anchovies fine.

Begin cooking the pasta in boiling water until al dente, which will take anything from seven to 12 minutes. This gives you time to cook the rest of the ingredients.

Heat a little olive oil over medium heat, add garlic, anchovies and mushrooms and sweat for moment or two, then toss in the broccoli. Stir and cook gently for two or three more minutes.

Season with a little pepper.

Drain the pasta and toss it in olive oil.

Mix the pasta with the rest of the ingredients and divide between four plates.

n Toss grated cheese over the finished dish and serve.