Put a pan of water on to boil for the sprouting broccoli, adding salt to taste once it comes to the boil. Trim any woody ends from the broccoli.

Put half of the clementine (or orange) zest into a jar or bowl, and reserve the other half for the time being. Add the clementine (or orange) juice, celery salt (or sea salt flakes), Dijon mustard, oil and a ¼ teaspoon of the chilli flakes to the jar, and give everything a good shake. Or, if making this in a bowl, just whisk together.

Cook the sprouting broccoli for about 2 minutes, until just tender, but still with some crunch to it. It’s impossible to give a precise timing guide as it really depends where in the season it is. Drain the broccoli and return to the hot but dry pan, add the dressing ingredients and toss gently but thoroughly before transferring to a plate or bowl. Sprinkle with the remaining zest and chilli flakes, and serve.

Store note: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Eat cold.