Florence Knight cooks mussels, kumquats and rosemary with sprouting broccoli, anchovy and burnt-butter bread on Saturday Kitchen.

The ingredients for the mussels, kumquats and rosemary: 1 large bunch rosemary, 800g semolina, 200g white polenta, 1kg mussels, steamed and mussel meat removed, fine salt, 300g kumquats, very thinly sliced and vegetable oil, for deep-frying.

For the anchovy dressing: 10 brown anchovies plus the oil from the tin, preferably Natoora or Brindisa, 40g Parmesan cheese, grated, 1 bulb garlic, roasted, 2 tbsp Unio Moscatel vinegar, 230g crème fraîche and 3 tbsp olive oil.

For the sprouting broccoli, anchovy and burnt-butter bread: 500g purple or white sprouting broccoli, 1 jar capers, preferably Lilliput capers, drained and rinsed, 200g Parmesan grated, large bunch rosemary, leaves removed, finely chopped, 500g unsalted butter, 500g focaccia, torn, 200g boquerones (anchovies from Brindisa), sea salt flakes and extra virgin olive oil, to serve.