Set the BBQ up with the Paella Pan or Chef Pan in place, or if using the Safari Chef 30, the dome upturned as a pot. Pre-heat for a couple of minutes on a medium heat.

Add a drizzle of oil to the pan on the barbecue, then sauté the onion with garlic for a minute. Add the chipolata sausages and fry them on all sides. Add the tomatoes and broccoli florets to the pan and cook for a few minutes.

Add the chicken stock and pasta, then bring to the boil and let it simmer (with a lid on the pan) for 12 to 15 minutes until the pasta and broccoli florets are al dente. The cooking liquid should have been absorbed by the pasta; if there’s still some liquid in the pan, drain it away, saving a couple of spoonsful.

Stir the crème fraiche into the pasta, season with salt and pepper and garnish with grated parmesan.

Serve the pasta immediately.