Steamed tenderstem broccoli and Hollandaise sauce

1 Boil a saucepan of water then place it on a kitchen towel to stabilise it.

2 Put the egg yolks into a largish bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water.

3 Add the lemon juice, sugar, salt and pepper, then whisk over the steaming water for two to three minutes, until the egg yolks start to thicken.

4 Slowly drizzle the melted butter into the egg little by little, making sure it amalgamates all the while. I like to add the milk solids from the butter, it's full of flavour.

5 For the broccoli, gently colour the garlic in the olive oil. When the garlic turns golden, add the butter to the oil to cool it down and stop the garlic getting brown and bitter.

6 Add the broccoli and the water to the pan, season and cover. This can all be done ahead of time.

7 When ready to serve, bring the broccoli to a rapid boil and cook for three minutes or so depending on the thickness of the broccoli stalks.

8 The water will evaporate and cook down into a garlicky emulsion that will coat the broccoli like a dream.