130g/4¾oz Tenderstem broccoli, cut into 1–2cm/½–¾in pieces up to the florets
½ lemon, zest finely grated and juice
small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped
sea salt flakes and freshly ground black pepper
½ tsp fennel seeds, coarsely ground using a pestle and mortar
1 tsp vegetable oil
150ml/5fl oz double cream
4 free-range eggs
2 good-quality sausages (approximately 140g/5oz in total)
warmed flatbreads or bread, to serve