Purple sprouting broccoli with anchovy & hazelnut pesto

• Jerusalem artichokes↗350g g

  or 4 leeks (fat ones are better than longer skinny ones in both cases)

• lemon↗½

  juiced

• olive oil↗1 tbsp tbsp
• white chicory↗1 small head
• radicchio↗½ small head
• purple sprouting broccoli↗200g g
• watercress↗50g g

  coarse stalks removed

• white balsamic vinegar↗1 tbsp tbsp
• extra virgin olive oil↗3 tbsp tbsp
• lightly toasted hazelnuts15g g

  very roughly chopped

• can anchovies↗50g g

  drained

• garlic clove↗1

  roughly chopped

• hazelnuts↗70g g

  lightly toasted

• extra virgin olive oil↗125ml ml

  (a fruity one rather than a grassy one)

• lemon↗½

  juiced (reserve 2 tsp for dressing)

• finely chopped flat-leaf parsley1 tbsp

Step-by-step instructions

1. 1

   Wash the artichokes thoroughly and remove any small, tufty bits. You don’t need to peel them – just halve them lengthways if they’re small, or cut into 2.5cm chunks if you’re using larger artichokes. If you are not going to cook them immediately, put them in a bowl of water mixed with lemon juice to stop their flesh discolouring. If you’re using leeks, trim them and cut into fat chunks.

2. 2

   Heat oven to 180C/160C fan/ gas 5. Drain the artichokes, pat them dry and put them (or the leeks) in a roasting tin large enough to hold them in a single layer. Season and add the olive oil. Toss everything together and cook for 30-45 mins until the veg is completely tender.

3. 3

   Meanwhile, make the pesto. Put the anchovies, garlic and hazelnuts in a food processor with some freshly ground black pepper. Blend while adding the olive oil. Taste, then add the lemon juice, tasting as you go. If it seems too thick, add a drop of water (you should be able to drizzle the mixture). Stir in the parsley.

4. 4

   Trim the base of the chicory and separate the leaves; separate the radicchio leaves too, and tear them into pieces. Steam the broccoli until it is just tender (insert the tip of a knife to test for doneness). Pat dry with a tea towel (there’s moisture on the surface after steaming, which makes it diffcult for the dressing to cling to it). Season the broccoli.

5. 5

   Toss the artichokes or leeks gently with the purple sprouting broccoli, the leaves (including the watercress), 2 tsp lemon juice, the balsamic, olive oil and a little more seasoning. Tip onto a serving platter, spoon over some of the pesto and scatter on the hazelnuts. Serve the remaining pesto in a bowl.