Caesar dressed purple sprouting broccoli with McGrath’s corned beef

1 Preheat your oven to 180 degrees, or equivalent.

2 Place the bread and tomatoes in a roasting tin and cook until the bread is golden, keeping an eye on the tomatoes so they don't overcook.

3 Bring a pot of salted water to the boil and cook the broccoli for three minutes or so, depending on the thickness of the stems.

4 Plunge the cooked broccoli into iced water, then dry on a clean teatowel.

5 Put the cream into a bowl, stir in half the grated Parmesan, garlic and lemon juice.

6 Season with salt and pepper and when ready to serve, turn the broccoli in the dressing.

7 Serve everything together in a pretty way and scatter the remaining Parmesan on top.