Mother's Day Recipe

SPROUTING BROCCOLI WITH GRIBICHE, SMOKED ANCHOVIES AND PANGRITATA

160 ml olive oil
100 ml vegetable oil
70 ml Chardonnay vinegar
salt and pepper
½ clove garlic, sliced
Few sprigs of tarragon
Juice of ½ lemon
2 large shallots, peeled and finely chopped
100 g gherkins, finely chopped
100 g baby capers
1 tbspn Dijon mustard
1 tbspn mayonnaise
2 eggs, hard boiled and grated or finely chopped
10 g tarragon, leaves removed and finely chopped
10 g chervil, finely chopped

50 g Spanish smoked anchovies
500 g sprouting broccoli
50 g stale bread
8 tbspn olive oil
2 tbspn ground fennel seeds

Mix the olive oil, veg oil, vinegar, garlic and tarragon together and allow to sit overnight to infuse; ideally overnight if you have the foresight.
Now grate the eggs through a fine grater (you may find this easier if you separate yolks and whites). Finely chop the shallots, gherkin herbs and capers.
Mix these ingredients together and add the mayo and mustard.
Now add the infused oil and vinegar mixture and stir well to combine. This mixture should not be too thick so if the consistency is a little stodgy, just add a little more oil.

Tear the stale bread into small pieces. Heat a little oil in a frying pan and lightly fry until the bread begins to brown. Add some ground fennel seed and take off the heat. Roughly chop the smoked anchovies.

Heat a large pan of salted water until it reaches a vigorous rolling boil. Trim the broccoli, removing the tough woody ends and any excess leaves, but keeping the long stems and tips intact. Plunge the broccoli into the water and bring back to the boil. Simmer for one or two minutes and drain. 

Arrange the broccoli on a large serving dish and spoon generous amounts of the gribiche onto the broccoli. Next scatter with the anchovies and rustic bread crumbs.