Lemony broccoli flatbread

Heat a nonstick frying pan over a medium-low heat, then fry the hazelnuts for 3-5 minutes until golden. Tip onto a board to cool, then roughly chop.

Set the pan back over a medium heat, add the oil and fry the garlic for 1 minute until starting to turn golden. Turn up the heat, add the broccoli and fry for 5 minutes, stirring frequently until starting to colour, adding a splash of water if the garlic is catching. Add the lemon zest and juice, season and toss everything together.

Meanwhile, heat the flatbread according to pack instructions. Spread with the ricotta and pile on the broccoli. Add the chilli flakes and a squeeze of honey, then scatter over the hazelnuts and serve.