Method

• 1.
  Place tea bag in a bowl with 1 cup (250ml) boiling water for 1 minute to infuse. Remove and discard tea bag, add currants to the bowl and set aside until cooled completely. Drain, discard liquid and set the currants aside.
• 2.
  Heat oil in a medium, non-stick frypan over medium-high heat, add breadcrumbs and cook, stirring, for 4 minutes or until golden brown. Add currants and cook for a further minute or until warmed through. Transfer to a plate and wipe the pan clean.
• 3.
  Return pan to medium heat and add butter. Cook for 2-3 minutes until golden brown. Add sage and cook for 30 seconds or until crisp, then remove from heat, add lemon zest and set aside to keep warm.
• 4.
  Place broccolini in a saucepan of boiling water and blanch for 3-4 minutes until just cooked. Transer to a serving plate, drizzle over the burnt butter and sage leaves, and top with the currant breadcrumbs to serve.