Ingredients

  • 40g unsalted butter, cubed
  • 1 head of broccoli, cut into florets
  • 4 smoked anchovy fillets, minced

Method

  1. Heat a frying pan over a medium-high heat, add the butter and cook for a few minutes, whisking gently until it begins to foam. Keep cooking until brown specks form on the butter and it begins to have a wonderful nutty aroma.
  2. Meanwhile, cook the broccoli in a pan of slightly salted water. Drain and set aside until the butter is ready.
  3. Take the beurre noisette off the heat and stir in the anchovies. Drizzle over the broccoli.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 29 September 2017

You may also be interested in…

Recipe

Summer Bruschetta

Bruschetta 3 ways

Summer flavours abound in these mouthwatering creations straight from the Taste Buds kitchen

Read more…

Recipe

Summer berry brioche pudding with clotted cream and fresh basil

Summer berry brioche pudding with clotted cream and fresh basil

The perfect dessert for summer entertaining

Read more…

Recipe

Chicken Pastilla Pie

Chicken pastilla pie

An exotic feast of sweet and savoury flavours

Read more…

Recipe

Crab tostadas, red onion & sweetcorn salsa and avocado

Crab tostadas, red onion & sweetcorn salsa and avocado

A quick and easy summer tostada recipe

Read more…

Recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

View the archive