Preheat the oven to 180°C.

Trim the tough ends off the broccoli stalks, then halve each head and place in a roasting tray.

Peel, finely slice and add the garlic, drain and tear in the peppers, then halve and add the cherry tomatoes.

Toss with 1 tablespoon each of red wine vinegar and olive oil, and a pinch of sea salt and black pepper, then pull the broccoli halves to the top and roast for 40 minutes.

Meanwhile, crush half the almonds in a pestle and mortar.

Pour the butter beans, juice and all, into a small pan and simmer on a medium-high heat for 10 to 15 minutes, or until the liquid has reduced.

Remove the broccoli to a board, then pour the contents of the tray into a blender.

Add the remaining almonds, tear in 1 slice of bread and blitz until smooth, then season to perfection with red wine vinegar, salt and pepper.

Toast the rest of the bread.

Divide the romesco sauce and beans between warm plates, and sit the roasted broccoli on top.

Scatter over the crushed almonds, and serve with the sardines and hot toast on the side.