Charred Broccoli with Anchovy Sauce and Shaved Cheddar

Creamy anchovy sauce, crispy breadcrumbs and intriguingly complex Ivy’s Reserve Vintage Cheddar transform humble broccoli into a totally addictive vegetable.

• 1 egg yolk 
• 6 anchovy fillets in oil 
• 1 tsp dijon mustard 
• Juice of a lemon 
• 3 tbsp extra virgin olive oil 
• Leaves from a sprig of rosemary, finely chopped 
• 40g soft white or brown breadcrumbs 
• 1 head of broccoli, stalk peeled and dry end trimmed
• 30g Ivy’s Reserve Vintage cheddar, shaved with a potato peeler 
• A handful of parsley leaves 
• Flaky sea salt 

1. Start by making the anchovy sauce. Place the egg yolk, anchovies, garlic, mustard and lemon juice in a blender (or use a handheld stick blender) and blend until smooth. Add 2 tbsp of ice-cold water and blitz again, then pour in 2 tbsp of the oil and blend until smooth.  
2. Heat the remaining oil in a frying pan and add the chopped rosemary and breadcrumbs. Cook, stirring continuously until golden and fragrant. Tip out onto a plate to cool.
3. Using a sharp knife, slice the broccoli into long, 2cm wide pieces. Imagine the shape of a tenderstem broccoli while you prepare the broccoli, stalk and all. Steam the broccoli for 4 minutes, then lay on a clean tea towel to steam dry. Brush with olive oil, then grill or BBQ for 4-5 minutes each side, until charred and smoky.
4. Spread all but a heaped spoonful of the anchovy sauce on a platter. Pile the charred broccoli on top, drizzle with the remaining anchovy sauce, then sprinkle over the crispy breadcrumbs and scatter over the cheddar and parsley leaves. Serve warm on its own, or alongside bread and salad for a more satisfying meal.

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Tip: save stale bread to make crispy bread crumbs or croutons for salads. Simply tear into rough chunks, or slice carefully if very stale and pulse in a food processor until crumbs or chunks (for croutons) form. Any fried crumbs or croutons will keep covered in an airtight container for up to 2 weeks and add crunch and savouriness to salads.