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Purple Sprouting Broccoli in Anchovy Butter Dressing

Serves 4, as a side dish or starter

15 minutes

Purple Sprouting Broccoli is a much welcomed addition to seasonal brassicas...but it’s not around for long! Make the most of them by devouring everything, even the leaves. This salty anchovy and tangy lemon butter enhances the sweet freshness of the broccoli, and also works a dream with curly kale & savoy cabbage too. This makes a great side to any roast.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Give the broccoli a good wash and chop off any woody looking bits from the stems. Steam for around 4 minutes until tender but with a crunchy bite.

  2. Melt the butter on a medium heat then add the garlic and sauté for a minute. Add the anchovies and chilli and stir until the anchovies have melted.

  3. Squeeze the juice from the lemon into the pan and stir. Add the steamed broccoli into the dressing and turn them over so they’re completely coated.

  4. Transfer to a plate and drizzle with the leftover sauce from the pan. A great side for all manner of dishes like steak and chips, or serve on it’s own as a sharing plate with good quality sourdough for dipping.


  • 250g purple sprouting broccoli
  • 3 garlic cloves, finely sliced
  • 30g anchovy fillets
  • 1 red chilli, finely chopped
  • 1 lemon
  • 60g butter

Suitable for

  • Gluten free

What’s in this recipe

Tythe Barn Farm

Purple Sprouting Broccoli

1 Bunch (~270g)




Organic Spanish Unwaxed Lemons

4 Lemons



Longman's Salted Butter

1 Pack (250g)




Ortiz Anchovy Fillets in Olive Oil