Broccoli

Broccoli hero

Part of the brassica or cabbage family, broccoli is a mild and very popular vegetable of which there are three main types. Calabrese (the most common variety) has a thick stem and big clustery head; sprouting broccoli has a thinner stem and small heads; and Tenderstem broccoli which has a thin stem with one head.

Availability
Available all year round, but at its best from end of July to the end of October.

Store
Keep in the fridge for up to 1 week, or blanch and freeze.

Prepare
The stems of all varieties of broccoli can be eaten, although the stem of the larger Calabrese tends to be tougher. Cook broccoli in a pan of lightly salted water for just 2-3 minutes then drain, or steam over boiling water for 5-6 minutes. Small florets of Tenderstem broccoli are excellent stir-fried in a little hot oil with red pepper and a little chopped red chilli. Try serving broccoli with hollandaise sauce, coated in a cheese sauce, or lightly cooked and added to fish pies.

Glossary

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