Jo Pratt's Tenderstem Broccoli with Crispy Parmesan and Anchovy Crumbs

Preheat the oven to 200°C/gas 6. Mix together the anchovies, garlic, Parmesan, breadcrumbs, butter and a twist of black pepper.

Scatter into an ovenproof serving dish and cook in the oven for 5 minutes until the mixture is just turning golden and crispy.

Cook the broccoli in boiling salted water for a few minutes until tender. Drain and gently pat dry with kitchen paper. Alternatively, it can be steamed until tender.
Remove the crumb mixture from the oven and spoon onto a plate.

Put the broccoli into the roasting dish and add any butter left in the tray. Scatter the crumbs over the top and then place back into the oven for 8-10 minutes until the crumbs are a rich, golden colour. Serve immediately.