Crunchy papardelle.

Only 12 ingredients, but yes, Ottolenghi again from the Guardian and it was delicious!

250g tender stem or sprouting broccoli,250g button mushrooms, halved

50ml olive oil, 100ml white wine, 1 bay leaf, 3 thyme sprigs, chopped

½ tsp sugar, 150ml double cream, Grated zest of 1 lemon,1 garlic clove, crushed

3 tbsp chopped parsley, 20g Panko* breadcrumbs, or another, 250g pappardelle

Clear any leaves from the broccoli and cut into 4cm-long pieces (stalks and florets). If the stalks are thick, cut along the centre. Blanch in boiling salted water for two minutes and drain.

In a large saucepan, sauté the mushrooms in the hot oil until they start taking on colour. Add the wine, bayleaf, thyme and sugar, reduce to a third, then add the cream. Season to taste and keep warm.

Mix together the lemon zest, garlic and parsley. In a hot pan, toast the breadcrumbs until golden, stirring occasionally.

Cook the pappardelle in salted water. When just ready, add the broccoli to the cream sauce to reheat. Drain the pasta and mix with the sauce and half the parsley mix. To serve, mix the rest of the parsley with the breadcrumbs and garnish generously.

* Japanese Panko IS better!