Broccoli, parmesan, anchovies & chilli by James Lowe

"This works well as a lunch (especially if you add a fried egg) or as a side for something like roast fish. It’s very quick to cook but relies on fresh broccoli and excellent anchovies and parmesan. Buy the best with your larder ingredients, life is too short to be eating bad anchovies". James Lowe, @lyleslondon

Equipment: C3 Casserole & C3 Frying Pan


  • Olive oil x 60ml
  • Purple sprouting broccoli x 500g
  • Anchovies x 12
  • Chili flakes x pinch
  • Lemon x 1
  • Parmesan x 20g


Use the large S3 pan for this, put it on a high heat and add 25ml olive oil.

Lay out the broccoli in the pan in as shallow a layer as possible and season with a sprinkle of salt. Put the lid on and listen out for it to start to sizzle.

The direct heat from below will colour the broccoli a little and the liquid released from the vegetable as it cooks will stay trapped and steam the rest.

Once it’s been frying for about 1 minute, lift the lid (watch out for steam), add a splash of water (25ml) and stir.

The broccoli should be bright green, don’t worry too much about whether it’s fully ‘cooked’ or not. If you think about it, raw broccoli is already nice and sweet but overcooked broccoli tastes old, brown and oxidised - so what would you rather be close to, over or under?

Drizzle olive oil all over it, then a squeeze of lemon juice. Season with salt and pepper and then add the chilli flakes and anchovies. Grate a generous covering of parmesan to finish.

Photos by @darcyjward