This makes the perfect midweek supper, which can be easily thrown together with a few simple ingredients.

The Method

Bring a large pot of water to the boil and drop the broccoli florets in. Allow to cook for 3-4 minutes until just tender, then remove from the pot and refresh in a bowl filled with ice cold water.

Bring the pot of water back to the boil, add in the orecchiette and cook according to the instructions on the pack or for about 12-15 minutes, until al dente.

While the pasta is cooking, add a good drop of olive oil to a frying pan over a medium high heat and fry the chilli flakes and garlic for 3-4 minutes. Drain the broccoli and then add it the pan, tossing to combine.

When the pasta is cooked, drain it and place it back in the pot. Toss through the broccoli, chilli and garlic and season with sea salt and ground black pepper. Then add the lemon zest and crumble in the goats cheese.

Gently fold the goats cheese in so that it doesn’t break up and melt completely.

Serve the pasta straight away with a final generous drizzle of extra virgin olive oil and a squeeze of lemon juice.