Tweak the accompaniments as you like for this simple, light meal
Toast 4 slices of thick sourdough bread on both sides. Scatter a handful of flaked almonds into a shallow pan then toast lightly over a moderate heat until crisp and pale gold in colour. Bring 750ml of good vegetable or chicken stock to the boil in a deep, medium-sized saucepan. Finely grate the zest from a small lemon and a small blood orange then halve and squeeze both.
Remove the toughest of the stems from about 250g of purple sprouting broccoli, leaving the more tender ones in place. Plunge into the hot stock and boil for 3-4 minutes till tender.
