Purple sprouting broccoli with chickpeas, egg, anchovies & pangrattato

Ingredients

• 1 egg
• A large handful of purple sprouting broccoli
• 1-3 anchovy fillets, according to taste, plus the olive oil from the tin
• 5 tbsp cooked chickpeas
• 3 tbsp pangrattato

Method

Bring a small pan of water to the boil and lower in your egg. Cook for 6 mins then drain away the water and fill the pan (with the egg still in it!) with cold water. Put to one side.

Trim the ends of the broccoli. Steam for a few minutes until just tender then drain well.

Pour the oil from the tin of anchovies into a large frying pan and add enough extra virgin olive oil to make up to 2 tbsp total. Put over a medium heat and once the oil is hot, add the anchovy fillets and cook, stirring them into the oil until they have broken down and melted into the oil.

Spoon the chickpeas into the pan. About 5 tbsp makes a nice generous lunch for one, but add according to your hunger levels. Stir and cook, coating the chickpeas with the anchovy-flecked oil in the pan. Add the lightly streamed broccoli to the pan and stir fry until everything is hot and delicious. Season with sea salt and black pepper.

Peel the egg carefully. Arrange the contents of the pan on your plate and then, holding the egg over it, carefully cut it in half and sit it on the nest of broccoli spears and chickpeas. Sprinkle over the pangrattato and drizzle with some extra virgin olive oil.

Image: Stuart Ovenden