Cook the Bacon: Place a large, cold frying pan or skillet over a medium heat. Add the chopped bacon and cook, stirring occasionally, for 8-10 minutes until it’s wonderfully crisp and the fat has rendered. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with kitchen paper, leaving about a tablespoon of the rendered bacon fat in the pan.

Blanch the Broccoli: While the bacon is cooking, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and tender-crisp. You don't want them mushy. Immediately drain the broccoli and run it under cold water to stop the cooking process. Set aside. This step ensures the broccoli retains a nice bite.

Start the Sauce Base: Return the frying pan with the bacon fat to a medium heat. Add the butter and let it melt. Once foaming, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.

Make the Roux: Whisk the plain flour into the pan with the butter and garlic. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This paste is called a roux, and it’s what will thicken our sauce.

Build the Creamy Sauce: Gradually pour in the milk, a little at a time, whisking continuously to avoid lumps. Once all the milk is incorporated and the sauce is smooth, pour in the double cream and stir to combine.

Add the Flavour: Bring the sauce to a gentle simmer (do not boil). Reduce the heat to low and stir in the grated Parmesan cheese, black pepper, and nutmeg. I find that freshly grated nutmeg adds a lovely warmth that complements the cheese. Continue to stir until the cheese is completely melted and the sauce is smooth and has thickened slightly. Taste and add salt if needed.

Combine Everything: Add the blanched broccoli florets and half of the crispy bacon to the pan with the sauce. Gently stir everything together until the broccoli is thoroughly coated in that glorious garlic parmesan sauce. Let it warm through for a minute or two.

Serve Immediately: Transfer the creamy broccoli to a serving dish. Sprinkle the remaining crispy bacon over the top, along with an extra grating of Parmesan cheese. Serve hot.