A delicious vegetable side dish by the chef, Gill Meller.
Peel and slice the garlic (you want fairly thin slivers). Deseed and chop the chillies. Set a medium sized heavy based pan over a medium heat.
Heat the olive oil. Throw in the garlic, chilli, rosemary and anchovies. Fry until the garlic takes on a little colour – a golden tinge around its edges. Add the wine, boil for a few seconds and add the cream. Bring to a simmer and turn the heat down. Reduce this sauce until thick enough to coat the back of a spoon.
Trim, wash and blanch the purple sprouting broccoli in boiling water for 1 minute before straining through a colander. Allow to steam dry. Lay the broccoli in an oven proof dish, pour or spoon over the cream sauce and finally scatter over the parmesan.
Bake in a pre-heated (190°C) oven for 10-12 minutes until golden and bubbling.