Broccoli

Broccoli originated in the Mediterranean where the warm, dry climate encouraged wild cabbages to shoot into buds rather than concentrate on making leaves. This versatile vegetable is available to buy all year round, is low in cost and is easy to cook. The leaf, stalk and florets can be eaten raw or may be steamed or boiled briefly so that they retain some crispness.

Broccoli works particularly well when coated in a hollandaise, béarnaise or cheese sauce, or when simply served with butter and a squeeze of lemon juice. Cooked broccoli florets are also a popular addition to stir-fried dishes, pasta bakes and sauces.

The two major broccoli varieties are the tender, green calabrese and the purple sprouting broccoli.

1. Calabrese Broccoli

The calabrese broccoli is named after the Italian province of Calabria, where it was first grown. When fresh, it has tiny, bright blue/green florets and bright green stems, and manages to combine the crisp, fresh texture of cauliflower with the tenderness of asparagus.

2. Purple Sprouting Broccoli

This variety of broccoli has a longer stalk than the calabrese, with small purple flower heads. The slender stalks are usually cooked whole with the small loose flowerbuds, which change colour from purple to green when they are done. Less succulent than calabrese, purple sprouting broccoli is at its best when it is picked when it is young and tender. It is particularly good when served simply with butter, or parboiled and finished with oil, garlic and chilli in a frying pan.