PARMESAN CRUMBLE RECIPES

Steps:

• Heat oven to 350 degrees F. In a 12" ovenproof skillet over medium-high heat, heat oil. Add sweet potatoes and cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
• Add leek and cook 3 minutes more, stirring frequently. Reduce heat to medium.
• Meanwhile, in a small bowl, combine chicken broth, syrup, vinegar, 1 tablespoon thyme leaves, and salt. Pour over ingredients in skillet. Cook, covered, 10 minutes, stirring occasionally.
• Meanwhile, in another small bowl, mix granola, melted butter, Parmesan, and remaining 1 tablespoon thyme leaves.
• Butter four small ovenproof ramekins and divide sweet potato mixture evenly among them. Sprinkle with granola mixture and bake until granola is golden, 15 to 18 minutes. Top with fresh thyme, if desired.

Steps:

• 1. Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
  2. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
  3. Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
  4. Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
  5. Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
  6. Serve immediately, sprinkling with another good handful of finely grated Parmesan.