I love cauliflower puree and broccolini. These two sides would be delicious with grilled or panfried steak, fish or chicken.

Serves 4

Preparation time 10 mins, plus cooking.

Ingrediants

Cauliflower Puree

1 cauliflower, broken into florets

2 cloves garlic skin removed and lightly crushed

Milk

Butter and olive oil

Broccolini with Breadcrumbs

2 bunches broccolini

150g fresh breadcrumbs

1 red onion finely chopped

2 cloves garlic chopped

1/3 long red chilli seeds removed and finely chopped

3 anchovy fillets

1 tbspn lemon zest

1 tbspn parsley chopped.

Method

Combine 2 tbspns butter and 2 tbspns oil in a large heavy based saucepan over medium heat.  Add cauliflower and saute until lightly browned add enough milk to almost cover (amount depends on the size of the cauliflower) and add garlic. Simmer until cauliflower is very tender. Remove from the heat, remove some of the milk (but do not discard) and puree adding more milk as neccessary and season to taste. This can be made in advance and reheated, adding more milk if neccessary.

Bring a large pot of salted water to the boil.

Heat 2 tbpsns oil in a large frying pan and add the red onion, anchovy and garlic and fry until onion is soft, crush anchovy using the back of a wooden spoon if it hasn’t dissolved. Add breadcrumbs and chilli and fry until golden, remove and add herbs and lemon zest.

Add broccolini to water and cook for 2-3 minutes until tender, mix with the breadcrumbs and herbs.