Nigel Slater’s burrata, broccoli, lentils

1 Cook the lentils in deep, lightly salted boiling water for about 20 minutes, until tender but toothsome. Drain them, toss in a splash of olive oil and set aside.

2 Slice the green florets from the top of the broccoli. Shave any tough bits from the stalks with a vegetable peeler, then cut the largest into small pieces. Leave any small ones whole.

3 Bring a pan of water to the boil and add the broccoli stalks. Let them cook for a couple of minutes, then remove, drain and set aside. Peel and finely slice the garlic cloves, then fry in the butter in a shallow pan until deep gold, crisp and fragrant. Remove them from the pan and drain on kitchen paper.

4 Finely chop and fry the chilli in the garlic pan, adding a little more butter or oil if necessary, then, as soon as it is soft, add the broccoli florets. Cook for a couple of minutes, until tender, then add the cooked stalks and continue cooking for a further two minutes, until hot.

5 Drain the cheese, put one burrata on each plate, then spoon the sizzling broccoli and lentils over the top. Scatter with the crisp garlic and serve.

[ Nigel Slater ]