KITTY'S CAFE RECIPES

Steps:

• 1. Peel and finely slice 1 clove of garlic, deseed and finely chop the chilli, then place in a frying pan on a medium heat with 1 tablespoon of olive oil.
  2. Strip the leaves off 1 sprig of rosemary, finely chop, add to the pan and cook for 1 minute.
  3. Tip in the beans (juice and all) to warm through, then add the vinegar and season with sea salt and black pepper. Leave to tick away, adding splashes of water, if needed.
  4. Trim the broccoli, halving any thicker stems lengthways, cook in a pan of boiling salted water for 6 minutes, or until just tender, then drain.
  5. Meanwhile, strip the remaining rosemary into a pestle and mortar, peel and add the remaining ½ clove of garlic along with the anchovies, pound well, then muddle in 2 tablespoons of extra virgin olive oil (or use oil from the anchovy tin) and a squeeze of lemon juice.
  6. Season the scallops with a pinch of salt. Place a frying pan on a high heat with 1 tablespoon of olive oil, and cook the scallops and pancetta for 1 to 1½ minutes on each side, depending on the size of the scallops.
  7. Pick in the sage leaves for the last minute, add a squeeze of lemon juice and toss together, then remove from the heat.
  8. Toss the drained broccoli with a drizzle of the anchovy dressing, to taste (save the rest for another day).
  9. Spoon the beans on to a serving plate and top with the dressed broccoli, then the scallops, crispy pancetta and sage.