Zest and juice the lemon into a bowl. Halve the chilli and flick out the seeds (or leave them in if you like things spicy). Finely chop it and add to the bowl. Add 1 tbsp each honey and olive oil, and some salt and pepper. Whisk into a dressing and set to one side.
Trim the dry ends from the purple sprouting broccoli and cut any really thick stalks in half lengthways. Drain and rinse the butter beans.
Warm a large frying pan on a high heat for 2-3 mins. Add the broccoli with a pinch of salt and dry fry them for 6-8 mins, turning regularly, till charred and slightly softened. Lift out of the pan and onto a plate.
Pop the pan back on the heat and add the butter beans. Pour in the dressing and stir. Warm the beans and dressing on a medium heat for 2 mins.
Divide the watercress between 2 warm plates and spoon over the dressed beans. Add the charred broccoli and the goat's cheese, and top with the remaining honey and some thyme leaves.