Bring about 1cm (1/2 in) salted water to the boil in a medium saucepan. Meanwhile, chop your broccoli into bite sized little trees and slice the stems. When the water is boiling add the broccoli to the pot and cover. Simmer for 4 minutes or until the broccoli is no longer crunchy, drain into a bowl to keep the cooking water.

Place drained broccoli in a warm serving bowl. Top with cheese. Add 2 tablespoons of the reserved cooking water and stir until the cheese melts to coat the broccoli. If it isn’t melting add another tablespoon of cooking water. But don’t be tempted to add too much or you will end up with a watery puddle.

Taste broccoli and season with lashing of black pepper. It probably won’t need salt with all the cheese.