Tenderstem® Purple Broccoli, beans and capers in a lemon brown butter

For the brown butter, heat a large dry frying pan over a medium heat. Toast the hazelnuts for 5 minutes until golden and fragrant then remove and set aside. Once cool enough to handle, finely chop and set aside

Meanwhile, melt the butter in a small saucepan over a medium heat. Once foaming, add the sliced garlic and continue to cook it – as the water in the butter evaporates, the milk solids will caramelise at the bottom of the pan – it will smell like nuts and caramel

Remove from the heat, stir in the lemon zest and juice, the capers and hazelnuts and a pinch of salt and pepper. Set aside

For the beans, place the pan back over a medium heat and add the olive oil and garlic. Cook for 1 minute, then add the butter beans. Season with pepper (jarred beans are usually well-seasoned already) and cook for 5 minutes, stirring occasionally

Add the vegetable stock and simmer for 3-4 minutes until stock has reduced to a light glossy sauce, then add the butter and toss together until melted. Add the lemon zest and juice and keep warm

Meanwhile, heat a splash of olive oil in a large frying pan over a high heat until very hot. Add the broccoli and flash fry for around 5 minutes, or until tender but still retaining a bit of bite, turning regularly. If the stalks are thick, add a splash of water and cover the pan for 2 minutes so the stems can steam. Remove and set aside

Spoon the warm butter beans onto a serving platter and arrange the broccoli over the top. Spoon over the brown butter and serve