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Purple sprouting broccoli with pilchards, parsley and tomatoes
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Purple sprouting broccoli with pilchards, parsley and tomatoes
Ingredients
- 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
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
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.