Name: Purple sprouting broccoli with anchovy & hazelnut pesto
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 350g Jerusalem artichokes or 4 leeks (fat ones are better than longer skinny ones in both cases) -; ½ lemon , juiced -; 1 tbsp olive oil -; 1 small head white chicory -; ½ small head radicchio -; 200g purple sprouting broccoli -; 50g watercress , coarse stalks removed -; 1 tbsp white balsamic vinegar -; 3 tbsp extra virgin olive oil -; 15g lightly toasted hazelnuts , very roughly chopped -; 50g can anchovies , drained -; 1 garlic clove , roughly chopped -; 70g hazelnuts , lightly toasted -; 125ml extra virgin olive oil (a fruity one rather than a grassy one) -; ½ lemon , juiced (reserve 2 tsp for dressing) -; 1 tbsp finely chopped flat-leaf parsley -

Ingredients for - Purple sprouting broccoli with anchovy & hazelnut pesto

1. 350g Jerusalem artichokes or 4 leeks (fat ones are better than longer skinny ones in both cases)

2. ½ lemon , juiced

3. 1 tbsp olive oil

4. 1 small head white chicory

5. ½ small head radicchio

6. 200g purple sprouting broccoli

7. 50g watercress , coarse stalks removed

8. 1 tbsp white balsamic vinegar

9. 3 tbsp extra virgin olive oil

10. 15g lightly toasted hazelnuts , very roughly chopped

11. 50g can anchovies , drained

12. 1 garlic clove , roughly chopped

13. 70g hazelnuts , lightly toasted

14. 125ml extra virgin olive oil (a fruity one rather than a grassy one)

15. ½ lemon , juiced (reserve 2 tsp for dressing)

16. 1 tbsp finely chopped flat-leaf parsley

How to cook deliciously - Purple sprouting broccoli with anchovy & hazelnut pesto

1 . Stage

Wash the artichokes thoroughly and remove any small, tufty bits. You don’t need to peel them – just halve them lengthways if they’re small, or cut into 2.5cm chunks if you’re using larger artichokes. If you are not going to cook them immediately, put them in a bowl of water mixed with lemon juice to stop their flesh discolouring. If you’re using leeks, trim them and cut into fat chunks.

2 . Stage

Heat oven to 180C/160C fan/ gas 5. Drain the artichokes, pat them dry and put them (or the leeks) in a roasting tin large enough to hold them in a single layer. Season and add the olive oil. Toss everything together and cook for 30-45 mins until the veg is completely tender.

3 . Stage

Meanwhile, make the pesto. Put the anchovies, garlic and hazelnuts in a food processor with some freshly ground black pepper. Blend while adding the olive oil. Taste, then add the lemon juice, tasting as you go. If it seems too thick, add a drop of water (you should be able to drizzle the mixture). Stir in the parsley.

4 . Stage

Trim the base of the chicory and separate the leaves; separate the radicchio leaves too, and tear them into pieces. Steam the broccoli until it is just tender (insert the tip of a knife to test for doneness). Pat dry with a tea towel (there’s moisture on the surface after steaming, which makes it diffcult for the dressing to cling to it). Season the broccoli.

5 . Stage

Toss the artichokes or leeks gently with the purple sprouting broccoli, the leaves (including the watercress), 2 tsp lemon juice, the balsamic, olive oil and a little more seasoning. Tip onto a serving platter, spoon over some of the pesto and scatter on the hazelnuts. Serve the remaining pesto in a bowl.