Ingredients

• 1 bunch purple sprouting broccoli, trimmed
• 80g guanciale, sliced into lardons
• 10g hazelnuts, toasted & roughly chopped
• 2 tbsp capers, rinsed and drained
• 80g butter
• sea salt

Method:

Bring a large pot of salted water to the boil. Blanch the broccoli for 2 minutes until just tender, then drain well.

In a heavy pan, fry the guanciale over medium heat until crisp and golden, fat rendered. Remove with a slotted spoon, keeping the fat in the pan.

Add the butter to the pan and cook until nut-brown and aromatic. Toss in the capers — they’ll pop and crisp instantly.

Add the blanched broccoli, turning it in the brown butter so it’s coated and glossy.

Plate up: pile the broccoli, scatter over guanciale, spoon the caper brown butter on top, finish with chopped hazelnuts. Serve hot.

Notes:

Swap guanciale for pancetta or streaky bacon if needed, but guanciale gives unmatched depth.

Hazelnuts can be subbed with almonds or walnuts — each brings a different texture and perfume.

Best eaten warm, straight from the pan while the butter is still singing.