Broccoli with anchovies, capers and chilli

Broccoli with anchovies, capers and chilli

  • serves 4 as a side dish
  • A little effort

This is a simple but great way to cook young, perky heads of broccoli with a salty twang from the anchovies. This makes a fantastic side dish for lamb.



  • broccoli 1 head, cut into florets
  • olive oil
  • anchovies 2, chopped
  • capers 1 tbsp, rinsed and drained
  • red chilli 2, finely chopped
  • garlic 2 cloves, finely chopped
  • ciabatta 3 slices, crusts cut off and chopped into rough chunky breadcrumbs


  • Step 1

    Steam the broccoli florets for 3-4 minutes until just tender. Heat 2 tbsp olive oil in a pan and add the anchovies, capers, chilli and half the garlic. Cook on a gentle heat for 2-3 minutes. Heat another 2 tbsp oil in a frying pan then add the chunky breadcrumbs and rest of garlic and cook until crisp, crunchy and golden, then drain on kitchen paper.

  • Step 2

    Toss the broccoli with the flavoured oil, tip into a dish then scatter breadcrumbs over.

Nutritional Information

  • Kcals 236
  • Fat 13.4g
  • Saturates 1.6g
  • Carbs 21.7g
  • Fibre 3.3g
  • Protein 8.4g
  • Salt 0.91g