Roasted broccoli with hazelnut, tomato sauce and tahini

Preheat your oven to 180ºC/gas mark 4

Start by preparing your tomato sauce – pour a splash of oil into a saucepan and sweat your diced onion, celery and carrot over a medium heat with a good pinch of salt for around 20 minutes. Stir every now and then, you want the vegetables to be soft and caramelised, no burnt bits!

Meanwhile, pop 5 cloves of garlic (skin on) in the oven with your hazelnuts. Roast the two together until the the garlic is soft and the hazelnuts are golden brown and shiny – the former should take about 15 minutes, and the latter between 5-10 minutes. Set them aside separately when they're ready, and turn your oven up to 220ºC

Add tomato purée to your sweated vegetables and cook it out for a minute, then all but one clove of the roasted garlic (skin removed), tinned tomatoes, balsamic vinegar and vegetable stock. Give the sauce a stir, bring to the boil then put a lid on the pan and simmer for 30 minutes – feel free to take the lid off after if the sauce needs to reduce a bit more

Peel the stalk of your broccoli and remove the woody bottom, but keep as much of the stalk as possible. Now cut your broccoli into long florets, and toss these in olive oil, salt and pepper. Tip the florets into a roasting tin and roast in the oven for 15 minutes, until the florets start to turn golden and crispy

To make the tahini dressing, mix the tahini and lemon juice with the remaining clove of roasted garlic and a pinch of salt. The mix will go very thick when the lemon and tahini mix, just loosen gently with water until you have a nice drizzling consistency, and season with more salt, lemon juice and white pepper to taste

To serve, ladle the tomato sauce into the bottom of a shallow bowl, and top with a generous bundle of roasted broccoli florets. Top with crushed hazelnuts and a good drizzle of tahini dressing