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Heat a dry heavy-based frying pan over high heat. Once hot, add the broccolini and weight down with a slightly smaller saucepan to press the broccolini against the pan – this helps improve the charring!Once the broccoli is well charred, stir through the njuda and olive oil to the pan and cook, tossing, until cooked through and crumbly. Pour over the chicken stock to deglaze the pan, using a wooden spoon to scrape up all the browned bits of nduja off the bottom.Stir through the sugar, salt and lemon juice, then transfer the charred broccolini and nduja to a serving plate. Sprinkle with the chives and serve.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at