Riverford Wicked Leeks
Purple sprouting broccoli with pilchards, parsley and tomatoes recipe image

Print Purple sprouting broccoli with pilchards, parsley and tomatoes

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.


Fish recipes  


  • 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 & pepper


  1. Bring a pan of salted water to a rolling boil.
  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.
  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. 
want to cook with fresh ingredients? try one of our award winning veg boxes