a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut the broccoli into florets (like small trees), halving any large ones.

c) Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

a) While everything cooks, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) Cut the tomatoes into 1-2cm chunks.

a) Next, halve the lemon. 

b) In a large salad bowl, combine half the lemon juice with the soured cream, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

a) Once cooked, allow the broccoli and croutons to cool slightly, 3-4 mins. 

b) Add the broccoli, croutons, baby gem and tomatoes to the bowl with the dressing. Toss together to combine.

a) Divide the salad between bowls.

b) Top with the blue cheese, hot sauce and crispy onions.