Fast Recipes

Broccoli cheese with anchovy and chilli crumbs

The side dish to end all side dishes.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Okay, sure, this dish is smothered in white sauce and topped with salty, spicy breadcrumbs, but it's mainly broccoli – right?


  • 3 small heads broccoli, thick stalks trimmed, quartered
  • Olive oil, for drizzling
  • 30 gm butter, coarsely chopped
  • 30 gm plain flour
  • 375 ml (1½ cups) warm milk
  • 60 gm (¾ cup) coarsely grated parmesan
  • 60 gm coarsely grated provolone piccante (see note)
Anchovy & chilli crumb
  • 60 gm fresh sourdough breadcrumbs
  • 4 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp dried chilli flakes
  • 1½ tbsp olive oil


  • 1
    Preheat oven grill to high. Place broccoli in a baking dish to fit snugly, drizzle with oil, season to taste and grill until tender and beginning to char (10-12 minutes).
  • 2
    Melt butter in a saucepan over medium heat, add flour and cook, stirring, until sandy-coloured (2-3 minutes). Remove from heat and gradually whisk in milk. Return to low heat, stir until thickened (3-5 minutes), then stir in cheeses until melted.
  • 3
    For the anchovy and chilli crumb, toss ingredients in a small bowl to coat in oil and combine. Pour sauce over broccoli, top with crumb and grill until golden and bubbling (4-5 minutes). Serve hot.


Provolone piccante is available from select delicatessens. If it's unavailable use aged cheddar instead.

  • Author: Max Adey