Purple sprouting broccoli, guanciale and mussels recipe
 The ultimate topped toast. Sourdough bread fried in pork fat with mussels, guanciale and charred broccoli. 500g/1lb 2oz mussels, scrubbed and de-bearded. (Discard any mussels that don't close when tapped gently.)2 sprigs fresh thyme1 garlic clove, thinly sliced150ml/5fl oz white wine1 tbsp olive oil6 thin slices guanciale 500g/1lb 2oz mussels, scrubbed and de-bearded. (Discard any mussels that don't close when tapped gently.) 2 sprigs fresh thyme 1 garlic clove, thinly sliced 150ml/5fl oz white wine 1 tbsp olive oil 6 thin slices guanciale 8 purple sprouting broccoli spears1 red chilli, deseeded and finely chopped2 garlic cloves, finely chopped3 anchovy fillets, finely chopped1 tbsp snipped fresh chives2–3 tbsp olive oil25ml/1fl oz moscatel vinegar 8 purple sprouting broccoli spears 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped 3 anchovy fillets, finely chopped 1 tbsp snipped fresh chives 2–3 tbsp olive oil 25ml/1fl oz moscatel vinegar 1 slice sourdough bread1 garlic clove, halved 1 slice sourdough bread 1 garlic clove, halved Method To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside.In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove.Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the mussels, in a large saucepan with a heat, over medium heat add the mussels, thyme, garlic and white wine. Cook for 2–3 minutes or until the mussels have opened. Discard any mussels that haven't opened. Strain and keep the liquor. Once cool enough to handle remove the mussels from the shells, discard the shells and keep the mussel meat. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the guanciale, heat the oil in a frying pan and fry the guanciale until crisp. Remove from the pan and set aside. Keep the pan with the fat in. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside. To make the purple sprouting broccoli, heat a dry frying pan over a high heat until hot, add the broccoli and cook until softened and blackened. Set aside. In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. In the same pan add the oil and once hot add the chilli, garlic and anchovies and cook down until dissolved, then add the reserved mussel broth. Reduce to taste before adding the chives, oil and vinegar. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove. To make the toast, fry the toast on both sides until golden in the pork fat from the guanciale. Once golden and toasted, remove from the pan and rub with the garlic clove. Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce. Top the toast with the mussels, broccoli, crisp guanciale and a drizzle of the reduced sauce.