Broccoli with Warm Anchovy Dressing from Great British Chefs 2 by Adam Robinson

Ingredients

• 2 tablespoons Dijon mustard
• 2 teaspoons fresh thyme leaves
• 2 tablespoons red wine vinegar
• virgin olive oil
• 300 g/11 oz tinned anchovies in olive oil
• 1 large head of broccoli per person
• 6 garlic cloves
• 2 tablespoons fresh basil leaves
• shaved Parmesan cheese
• 1 medium-strong red chilli, finely chopped
• freshly ground black pepper
• 12 marinated anchovy fillets