Instructions: Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.

Wash the broccoli and trim off only the toughest of the stalks.

Slice each large floret and its stalk in half lengthways.

Drop them into a deep pan of boiling salted water.

Cook at an enthusiastic boil until bright in colour and verging on the tender about 4 or 5 minutes.

Remove and leave to drain.

Butter a shallow baking dish.

I use a 30cm enamelled castiron oval one.

Spread the garlic around the buttered dish and put in the anchovies.

Lay the blanched broccoli in the dish pour over the cream some of the broccoli will be standing proud but no matter and then grate over a couple of tablespoons of Parmesan.

Bake in a preheated oven until the cream has thickened a little and small golden patches have appeared on top about 25 minutes.

Serve hot.

A splendid accompaniment to roast lamb or a side dish for cold roast meat. I have also eaten it as a main dish with rice.

Serves 4 as an accompaniment

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