For the hummus: Preheat an oven to 190 degrees Celsius/gas 5). Roast the nuts for 15 minutes on a baking sheet lined with parchment paper. Allow them to cool, then put all the hummus ingredients into a blender or food processor and process until really smooth. If the hummus is too thick, give it a splash of water and pulse again until it has the right texture.

For the broccoli: Blanch the trimmed broccoli for three minutes in boiling, salted water until al dente, then refresh, drain and leave to dry. Toss the broccoli in the oil, vinegar, a teaspoon of salt and a large pinch of pepper, then cook on a very hot ridged griddle pan for two minutes on each side, until slightly charred and smoky. Drizzle over some additional oil and vinegar, check the seasoning and set aside to cool.

For the eggs: Bring a pot of water to the boil, then reduce the heat to a simmer. Add a splash of white wine vinegar. Poach two of the eggs for two and a half minutes. Remove and refresh in iced water. Whisk the remaining egg with a splash of milk. Coat the eggs in flour, egg wash, then breadcrumbs. Heat the sunflower oil to 175 degrees Celsius. Lower the eggs gently into the hot oil and fry until crisp and golden.

Arrange the broccoli on a platter, drizzle with the almond hummus and top with the crisp hen’s eggs. You can also scatter toasted sesame seeds over the top.