Take the bread and cut as finely as possible then fry in a pan with 1 tbsp of olive oil until golden brown.

Next, take a large pot and cook for orecchiette in boiling salted water for 6 minutes.

Chop the broccoli into 2cm pieces, add to the pot and cook for a further 3 minutes.

Drain the pasta and broccoli reserving a mug full of the cooking liquor.

Finely chop the garlic, remove the seeds from the chillis and finely slice

Take a large frying pan and add 1 tbsp of olive oil and gently fry the garlic and chilli for 2 minutes.

Add the pasta and broccoli to the frying pan along with the spinach and juice of half a lemon.

Season generously with salt and pepper then mix and gently cook for a final 2 minutes.

Add a splash of the cooking liquor if the pasta becomes too dry.

Serve with your favourite cheese and the sourdough breadcrumbs scattered on top.