OMG these walnut crumbs are the bomb! And you know the secret ingredient? Yes our friend the anchovy. Love how they add a deep salty complexity to the walnuts without being overtly fishy.

I’ve used canned Sirena tuna in chilli oil here as my protein which does enhance the fishiness of the crumbs. So if you have a fish-o-phobic person like my Irishman on your hands, choose one of the other protein options in the variations below.

And you might need to check out the ‘anchovy-free’ ideas as well…

enough for: 2
takes: 15 minutes
2 heads broccoli
4 tablespoons extra virgin olive oil
2-3 anchovy fillets, finely chopped
1 clove garlic, crushed
200g (7oz) walnuts, crushed
200-400g (7-14oz) canned tuna or other protein

1. Bring about 2cm (1in) salted water to the boil in a large saucepan. Chop broccoli into bite sized florettes and finely slice the stems. Pop broccolini in the boiling water. Cover and set your timer for 5 minutes.

2. While the broccoli is cooking, warm olive oil in a small frying pan on a medium high heat. Add garlic and anchovy and cook for about 30 seconds before adding walnuts. Continue to cook, stirring for 3-5 minutes or until walnuts are toasted and everything smells divine.

3. When the broccoli timer goes, taste a piece to make sure it’s no longer crunchy. When you’re happy that its cooked, drain broccoli well. Return to the pan. Toss in the tuna (or other protein) and the anchovy crumbs (keeping a few to sprinkle over the top when you serve).

4. Divide between two bowls and top with the extra crumbs. Serve with salt at the table but you probably won’t need it.

WINE MATCH: A crisp young Riesling or Pinot Gris.

Variations & Substitutions

vegetarian – replace anchovies with a tablespoon of soaked and drained salted capers. For the protein poached or boiled eggs would be my pick. OR try it with chickpeas or lentils.

more protein ideas – quick pulled chicken, steak, lamb chops, pork cutlets.

more substantial (carb lovers) – cooked pasta. No other option!

more substantial (low carb) – extra walnuts, poached eggs, a big dollop of mayo.

nut-free – replace walnuts with sourdough bread crumbs.

different veg – cabbage or cauliflower – adjust boiling time – cauli will take about 10 mins and cabbage 5-6 mins.

anchovy-free – skip it and be generous with the salt when seasoning or use a tablespoon of soaked and drained salted capers. Preserved lemon will work as well – just toss it in at the end rather than cooking in oil like the anchovy.

fresher – serve with a squeeze of lemon if you like. OR toss in the zest of a lemon.

Waste Avoidance Strategy

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

extra virgin olive oil / walnuts / canned tuna / anchovy – keep them in the pantry.

garlic – will keep for months in the pantry. I wrap in a brown paper bag to protect from light and prevent shooting.

Prepare Ahead

You can but I like it best when freshly made. Just cook the broccoli and the walnut crumbs separately as per the recipe. Keep them separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm broccoli and crumbs in a little oil in a frying pan. Then toss in tuna or other protein before serving.