Roasted Brassicas with Anchoïade by Matthewryle

Ingredients

• 80g garlic cloves, peeled
• 175ml water
• 215ml whole milk
• 15 anchovy fillets, good-quality
• 5ml white wine vinegar
• 5ml lemon juice
• 40ml vegetable oil
• 1 large savoy cabbage
• 200g purple sprouting broccoli
• 25ml olive oil, plus extra for seasoning
• 1 tsp chili flakes
• 1/2 cup croutons
• 1/2 tsp (adjust to taste) sea salt flakes and black pepper

Instructions

1. Simmer garlic cloves, water, and milk in a saucepan over low heat for 45 minutes until soft and thickened into a paste; cool and chill.
2. Blend the chilled garlic paste with anchovies, vinegar, and lemon juice until smooth.
3. Stream in the vegetable oil while blending to emulsify into a ketchup-like consistency, adding water if needed to loosen.
4. Trim the cabbage into quarters or halves and steam for 6 minutes until tender, then cool.
5. Heat a frying pan or grill until very hot and sear the cabbage and broccoli until charred on all sides.
6. Season the vegetables with olive oil, salt, and pepper, then drizzle with the anchoïade and top with chilli flakes and croutons.