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 Broccoli, Anchovy and Pasta soup

2tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1/3 fresh red chilli, seeded and finely chopped
2 drained tinned or bottled anchovies
200ml passata
3 tbsp dry white wine
2 pints veg stock 300g broccoli
200g orecchiette pasta
salt and black pepper
grated pecorino or parmesan or gran padano cheese.


Heat the oil in a large saucepan.
Add onion, garlic, chilli and anchovies and cook over low heat for 5 minutes, stirring all the while. Add the passata and wine with salt and pepper to taste
Bring to the boil, then simmer over a low heat for 12-15 minutes, stirring now and then.
Pour in the stock.
Bring to the boil then add the broccoli and simmer for 5 mins.
Add the pasta and bring back to the boil. Simmer, stirring often, till the pasta is cooked al dente.
Serve in warm bowls with the cheese handed round separately with, you guessed it, crusty bread.

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