Charred purple sprouting broccoli with bagna cauda

Charred purple sprouting broccoli with bagna cauda

  • serves 4
  • A little effort

This is a delicious way to enjoy purple sprouting broccoli, at it's best in February. Serve this as a side dish, or toast some bread and pile it on top. You could add a poached egg, too, if you like.



  • purple sprouting broccoli 450g
  • olive oil
  • olive oil 100ml
  • butter 75g, softened
  • anchovy fillets 1 tin, drained and finely chopped
  • garlic 6 cloves, finely chopped


  • Step 1

    Make the sauce by putting the ingredients in a blender or food processor until smooth. Pour into a saucepan and heat gently, stir and cook for 10 minutes until the garlic is cooked and smells fragrant. Season with pepper and a little salt. Keep the sauce warm.

  • Step 2

    Trim the broccoli and cut each piece into half or quarters lengthways. Steam for 6 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges. Pile onto a platter and spoon the sauce over, or serve the broccoli with the sauce for dipping.

Nutritional Information

  • Kcals 420
  • Fat 42.6g
  • Saturates 13.7g
  • Carbs 2.4g
  • Fibre 3.8g
  • Protein 4.8g
  • Salt 1.1g