Need to know:
- Pick broccoli that has firm stems, crisp-looking dark green leaves and tightly closed buds. Avoid those with yellowing open buds.
- Take care not to overcook broccoli, otherwise it will lose its vibrant colour and become mushy. A good method is blanching – boiling for 1-2 minutes before plunging in ice cold water. You can also oven roast it or crisp it on the barbecue – coat in olive oil and season first.
- Raw broccoli is great in salads and makes a delicious crudité with dips and cheesy fondue.
- Don't throw away the stalk; peel off the tough outer layer and then thinly slice to nibble on as a snack, or shred or grate to use like carrot or cabbage in coleslaw. You can also chop up and throw in with your potatoes to add a fresh dimension to your mashed potato.