Tenderstem broccoli and rich tomato nutty crumble.

Preheat your oven to 180’C

To make your sauce, heat the oil in a large saucepan and gently fry the onion until soft. Add the celery, garlic and chilli and cook for 3 minutes, stirring regularly so as not to brown. Add the remaining ingredients, bring the mixture to the boil and then simmer for 20 minutes.

While the sauce is bubbling away, whiz together the bread and the nuts until you have rough crumbs. Stir in the black pepper and the parmesan and set aside until needed.

Line a baking tray with the steamed tenderstem (if unsure, this should take about 4-5 minutes to steam), and top with the sauce. – Try to leave a few of the florrets poking out the sides as these have a lovely crunch when roasted. Top with the crumble mix and then bake in the oven for 20 minutes.