Eating In

1 large piece of calabrese
Onion
garlic
Lemon
oil
Stock
Chop the onion and garlic finely and sauté until soft in some cooking oil. Chop the calabrese (or broccoli) and add to the mix. Add a pint of stock. Simmer the calabrese until tender and liquidise in a food processor. Add the grated zest of half a lemon and about 1 tablespoon of lemon juice and reheat. (getting the balance between lemon and calabrese depends on taste – you can always add a little more juice but if you put too much in you can’t take it out.) Lindsey Bareham suggested serving this with anchovy bruschetta: toast thin slices of white bread, rub the rough toasted surface with half a raw garlic clove and spread thinly with mashed anchovy.