Tenderstem broccoli, anchovy and almonds
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Tenderstem broccoli, anchovy and almonds
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
130Kcal
Fat
10gr
Saturates
4gr
Carbs
3gr
Sugars
2gr
Fibre
3gr
Protein
6gr
Salt
1.1gr
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
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.
- 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.
- 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.
