Purple sprouting broccoli with pilchards, parsley and tomatoes

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Purple sprouting broccoli with pilchards, parsley and tomatoes

Side Serves 2 20 min
Broccoli is robust enough to carry the strong flavour of oily fish. You can of course use some sardines instead, same thing really but Pilchard is a far superior word. It is common to find them already tinned with a tomato sauce these days which will save on one of the ingredients but a homemade sauce will always be the winner. You can use some olives and capers instead for a veggie version. Lovely on hot buttered toast, with fried potatoes or mixed through pasta.


  • 120-150g tin pilchards or sardines
  • large scoop of leftover tomato sauce or passata
  • olive oil
  • 300g purple sprouting broccoli
  • handful fresh parsley, chopped
  • 1 lemon
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Bring a pan of salted water to a rolling boil.
  • Step 2

    Open the pilchards and drain. Coarsely chop and mix with the tomatoes sauce. Gently heat in a small pan. Check the seasoning for salt and add a swirl of olive oil.
  • Step 3

    Trim the purple sprouting broccoli and cut into equal sized florets. Boil for 3 - 4 minutes or until tender. Remove, drain and spoon over the warm sauce. Scatter over the parsley and serve with a squeezable wedge of lemon.

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