Place a large pot of salted water onto the boil. Once boiling gently immerse the broccolini or broccoli and swiftly start making your sauce. The broccoli will only take about 2 minutes to cook but you need to allow some time for it to drain as it tends to hold a lot of water; keep half an eye on it as it cooks, if the water starts to boil rapidly, turn the heat down so it is just simmering. Meanwhile place a large shallow pan onto a gentle heat, add the butter and anchovies stirring continuously until the anchovies have melted and the butter starts to sizzle. This should only take a couple of minutes. At this stage add in the chilli, give it a stir or two around the pan and then add in the almonds and some seasoning.At this stage your broccoli should already be nicely cooked, removed from the water and sitting in a colander. Give it a little shake to encourage all the water to drain away.Add the broccoli to the pan with the almond mix, increase the heat to high and give everything a nice stir to combine. Season with a little lemon juice and extra salt and pepper if you feel it needs it.Serve immediately making sure you spoon over all the buttery goodness from the pan.Cooks’s tips• I like young broccoli shoots as they have a lovely sweetness however they can be hard to find. Please feel free to replace them with either broccolini or normal broccoli; the most important factor is making sure you cut your florets so they are long and evenly sized.Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.Always on the hunt for the next vegetable to pickle, follow O Tama Carey on .This recipe is part of  column. View previous .