A hearty, spicy, meaty treat

Cut a 125g piece of pancetta into small, thick pieces roughly 3cm x 2cm. Put them into a large, shallow pan with a good glug of olive oil and let them cook over a low to moderate heat. As the fat starts to melt and the pancetta becomes golden, peel and thinly slice 2 cloves of garlic and stir them into the pan. Roughly chop 2 spring onions and scatter them among the pancetta.

Thickly slice 250g of courgettes, add them to the pan and stir them among the pancetta and aromatics. Leave them to cook for about 8-10 minutes, stirring them regularly. Trim 150g of broccoli (I use the long-stemmed variety) and add to the pan. Cover with a lid and continue cooking for a few minutes until the broccoli has softened a little and is rich, deep green in colour.