Orecchiette with Purple Sprouting Broccoli, Anchovy and Parmesan

500g purple sprouting broccoli
25g butter
1 tsp olive oil
1 clove garlic finely chopped
Pinch dried chilli flakes
Pinch of grated nutmeg
2 sprigs of lemon thyme
4 anchovy fillets
150g orecchiette pasta
50g Parmesan grated

Use as much of the broccoli as you can, remove the woody base, cut into
fork-sized pieces.

Heat the butter and oil gently in a wide-bottomed pan, add the garlic, chilli, nutmeg and
thyme. Cook for 2 minutes, now add the broccoli and the anchovies. Stir and bring all the
flavours together add 3 tablespoons of water, sea salt, cover and cook on a low heat
for about 10 minutes.

Bring salted water to the boil in a large saucepan, once boiling add the pasta and stir
Cook until al dente about 10-12mins. Drain the pasta thoroughly and return it to the pan.

Add in the broccoli mixture and stir a couple of times until everything is mixed. Add in
the Parmesan and serve