Cut the ends off the broccoli stalks and peel as far as the leaves. Cut a cross into each stalk.

Wash the broccoli several times in cold water. Bring the water to the boil with a little salt, add the lemon juice and broccoli to the boiling water, cover the pan and boil for 15 minutes.

Thinly slice the hazelnuts. Slightly brown the butter in a pan, add and fry the hazelnuts until golden, then keep them to one side.

Drain the broccoli, arrange it on a hot plate and sprinkle with the hazelnut butter. Serves 4

Serve with: tender roasts, quick-fried meat and boiled potatoes, or as part of a vegetarian meal with a light potato souffle.