Ingredients
- 250g broccoli
- Salt and black pepper
- Juice of 1 orange
- A small pinch of saffron (strands or powder, less is more)
- 100g cold butter, diced
- ½tsp Dijon mustard
- 100g crab meat
- 1tbsp toasted pinenuts
1 Trim the broccoli evenly, making sure you keep as much of the stalk as possible, then cook for three minutes or so in boiling salted water till tender but not falling apart. Drain and let it sit on the side.
2 Meanwhile, bring the orange juice and saffron to a gentle simmer.
3 Mix in the butter bit by bit with a wooden spoon until it has all amalgamated (a whisk will only tangle and trap the saffron strands).
4 Add the mustard, followed by the crab, then season.
5 Divide the broccoli between two warm bowls, then spoon the crab sauce on top.
6 Top with a scattering of pine nuts and serve.
