Lemony broccoli flatbread

This recipe happily adapts to your fridge contents; swap mascarpone for ricotta, or try asparagus instead of broccoli.

Ingreadient

• 20g blanched hazelnuts
• 2 tsp olive oil
• 1 clove/s garlic
• 80g pack trimmed Tenderstem broccoli
• ½ unwaxed lemon, zest and juice
• 1 flatbread
• 3 tbsp Essential Italian Ricotta
• ¼ tsp chilli flakes
• Squeeze of clear honey

Step by step

1. Heat a nonstick frying pan over a medium-low heat, then fry the hazelnuts for 3-5 minutes until golden. Tip onto a board to cool, then roughly chop.
2. Set the pan back over a medium heat, add the oil and fry the garlic for 1 minute until starting to turn golden. Turn up the heat, add the broccoli and fry for 5 minutes, stirring frequently until starting to colour, adding a splash of water if the garlic is catching. Add the lemon zest and juice, season and toss everything together.