Love you could do the broccoli anchovy thing with your dinner tonight - I think it goes really well with the sweetness (which I sometimes find a bit much) of the celeriac dolphin pose.
Sarah anchovies go very well with roast lamb, in hunters' chicken (chicken cacciatore), and as I discovered last night, broccoli!
I used a couple of fillets from a jar like this - a tin is fine too as long as they're packed in oil, but you might want to decant the rest out of the tin to keep in the fridge. I keep a jar always in the fridge as they go with so many things. You don't taste any fishiness at the end, just a sort of salty, umami flavour.
Preheat an oven dish in a moderate oven(180*C or so). Chop your broccoli florets fairly finely.
Put a knob of butter and a splash of olive oil in a small pan with a couple of anchovy fillets and some more of their oil (beware, this will spit) and heat it gently until the anchovies start to sizzle a bit. As it heats up, use a spatula to mash the anchovies against the bottom of the pan. They dissolve into sludge really easily, which is the state you want them to be in when you add them to your recipe.
Put the broccoli into the hot oven dish, pour the anchovy mixture over the broccoli and toss well to coat. Sprinkle over some crushed black peppercorns. Roast for around 25 mins, tossing occasionally, until the broccoli is tender and a bit charred on the outside.