Fill a large pan with water, add a pinch of salt and cover. Bring to the boil. While the water is coming to the boil, peel and finely chop the garlic. Trim the dry ends from the Tenderstem® broccoli and roughly chop the stems. Trim the dry ends off the cavolo nero and very finely shred the leaves.

Put a large frying pan or wok on a medium heat for 1 min, then add 1 tbsp olive oil and the garlic. Fry for 15 secs, then add the broccoli and cavolo nero. Fry, stirring often, for 5 mins till the greens are dark green and starting to soften.

While the greens cook, finely grate the zest from the lemon. Stir the lemon zest and juice from half the lemon into the greens. Add a pinch of the dried chilli flakes (they’re hot, so use as much or as little as you prefer). Crumble in the vegetable stock cube and give everything a good stir.

Tip in the cannellini beans with the water from the tin. Pour in 200ml water and add the thyme sprigs. Bring up to the boil, then turn the heat down and simmer for 10 mins, stirring often, till the greens are soft. Don’t put a lid on the pan – this turns the greens grey.

While the greens cook, check the water in the pan. It should be boiling by now, so add the gnocchetti. Simmer for 8-10 mins till the pasta is tender but still with a bit of bite.

Drain the pasta when it’s cooked. Fish the thyme sprigs out the pan of greens and beans. Pour in the soya cream and stir to mix. Gently warm for 2-3 mins till heated through. Taste and add a pinch of salt and pepper or more chilli flakes if think it needs it.

Tip the pasta into the pan and stir to mix. Divide between 2 warm plates or bowls and serve.