Cut a 125g piece of pancetta into small, thick pieces roughly 3cm x 2cm. Put them into a large, shallow pan with a good glug of olive oil and let them cook over a low to moderate heat. As the fat starts to melt and the pancetta becomes golden, peel and thinly slice 2 cloves of garlic and stir them into the pan. Roughly chop 2 spring onions and scatter them among the pancetta. Thickly slice 250g of courgettes, add them to the pan and stir them among the pancetta and aromatics. Leave them to cook for about 8-10 minutes, stirring them regularly. Trim 150g of broccoli (I use the long-stemmed variety) and add to the pan. Cover with a lid and continue cooking for a few minutes until the broccoli has softened a little and is rich, deep green in colour. Stir in 2 tbsp of ’nduja (it will only partly melt, but will season and perfume the other ingredients). Lastly stir in 250ml of bottled or canned butter beans. Once the beans are hot and everything is juicy and sizzling, divide between 2 shallow dishes. Enough for 2. Ready in 25 minutes You will need a chubby piece of pancetta, complete with its fat. Slice away the tough, darker skin. A little chilli paste can be used instead of the ’nduja or, should you prefer it, without any chilli heat at all. Noodles can be used in place of the beans. Soak them briefly in boiled water until they relax, then drain and toss them with the vegetables and pancetta.