Tenderstem broccoli with Ship’s butter

Tenderstem broccoli with Ship’s butter
  • 500g Tenderstem broccoli
  • 250g unsalted butter
  • 4 salted anchovies
  • 1 gherkin, chopped and drained
  • 1 tbsp capers, drained
  • 1 clove garlic
  • 1 shallot, grated
  • 1 tsp Dijon mustard
  • 2 tsp tomato ketchup
  • 1 tsp Worcester sauce
  • 1 lemon zest
  • 1 tbsp chopped parsley
  • 1 tsp chopped tarragon
  • 2 thyme sprigs
  • 1 tsp hot curry powder
  • pinch cayenne pepper
  • pinch smoked paprika
  1. To make the butter, blitz all the ingredients apart from the broccoli in a food processor until smooth.
  2. Roll in cling film and set in the fridge.
  3. Cut into slices when set and use as needed.
  4. To serve, blanch the broccoli in boiling salted water, drain and add a few slices of the butter to melt over.


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