-Cut 2 heads of broccoli into florets.

-Peel then chop the stems into ½ inch pieces.

-Steam the broccoli for 6-7 minutes until just tender (don’t overcook!).

-Slice up one 12-ounce tub of fresh mozzarella cheese into rounds. Set aside.

-Finely slice 4 cloves of garlic.

-Heat 6 TBS extra virgin olive oil in a small frying pan.

-Add the garlic and cook for 2 minutes.

-Drain 1 small tin of anchovies.

-Add them to the garlic and press with the back of a wooden spoon to break them up (they melt into the sauce).

-Stir the juice of 1 lemon into the garlic/anchovies.

-Put the hot broccoli on plates, and top with the mozzarella.

-Chop up 10 Sungold tomatoes or 1 slicing tomato and sprinkle over the broccoli.

-Top with the garlic/anchovy sauce, drizzle with olive oil, grind on black pepper and serve.