Sausage, Broccoli & Chilli Fusilli

1. Fill a large pan with water and add a big pinch of salt. Pop the pan onto the hob to come to the boil.

2. Trim the dry root off the broccoli stalk, then chop the broccoli stalk and florets into bite-sized chunks. Peel and thinly slice the garlic cloves. Slice the chillies in half and remove the pith and seeds for less heat (or keep them in) and finely slice the chillies. Slash the sausage skins and squeeze out the sausage meat. Discard the skins.

3. Pour 1 tbsp olive oil into a large deep frying pan and warm over a medium-high heat. When the pan is hot, add the sausage meat and a pinch of salt and pepper. Cook the sausage meat for 5-6 mins, stirring frequently, and using a wooden spoon to break the meat into small pieces. The sausages should be golden brown.

4. Check the water in the pan. When it is boiling, add the fusilli and simmer for 8 mins till almost cooked. Add the broccoli and cook for a further 5 mins till the pasta is tender but still with a little bite and the broccoli is just tender. Scoop a mugful of water out of the pan, then drain the pasta and broccoli.

5. While the pasta cooks, add the sliced garlic and chilli to the sausages and cook for a further 2 mins, stirring.

6. Halve the lemon and squeeze the juice from half into the pan with the sausage meat. Add the Parmesan. Stir well till the cheese has melted, trickling in a little pasta water to loosen the sauce if it seems too thick.

7. Tip in the drained pasta and broccoli, trickling in a little pasta water if needed. Taste and add more salt, pepper or lemon juice, if you think it needs it.

8. Divide between 4 warm plates and serve.