Bring 1cm (1/2in) deep salted water to the boil in a medium saucepan. Chop broccoli into bite sized trees and slice the stems.

Pop chopped broccoli into the pot and cover with a lid. Simmer rapidly for 5 minutes. Drain.

Return the saucepan to the heat with the lemon juice and zest and simmer for 3-4 minutes to reduce the quantity by about half.

Add drained broccoli to the pan with the cream and grated parmesan. Stir and bring back to a simmer.

Remove from the heat. Taste and season with salt as needed. Or a little extra cream if it’s too sour for you.

Divide between two bowls and top with shaved parmsean and basil leaves.