Fill your kettle and boil it, then pour the hot water into a large pan. Top up with a little more water if you need to, add a pinch of salt and set on a high heat. Cover with a lid and bring back to the boil.

Meanwhile, place a large dry frying pan on a medium heat. Shake in the flaked almonds and toast, stirring often, for 2-3 mins till the almonds are golden brown. Tip them out into a bowl and set to one side.

Fill the kettle and boil it again. Trim the dry end off the broccoli. Break it into bite-size florets and chop the stalks into small chunks. Finely slice the chilli, flicking out the seeds for less heat. Finely grate the zest from the lemon.

The water in the pan should be boiling by now. Add the penne and simmer for 8-10 mins till the pasta is cooked but still has a little chew to it.

While the pasta cooks, place the frying pan back on a medium heat. Add 1 tbsp olive oil, the chilli and most of the lemon zest. Sizzle, stirring, for 30 secs, then add the broccoli. Stir to coat it in the oil. Season with a pinch of salt and pepper. Fry, stirring often for 5 mins. Pour in 150ml water and simmer for 3-4 mins till the broccoli is tender and most of the liquid has evaporated.

Whisk 1 tbsp aged balsamic vinegar with ½ tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves in the dressing.

When the pasta is cooked, drain it and add it to the broccoli pan. Toss to mix, taste and add a pinch more salt or pepper if you think it needs it. Divide between 2 warm plates, scatter over the toasted almonds and the remaining lemon zest. Serve with the dressed salad and wedges of lemon for squeezing.