Broccoli

How to store Broccoli

Store in the fridge and it will be good for about a week. It should still taste good if it’s a little floppy.

Prep & Cooking tips

Wash then slice into equal-sized florets. Don’t waste the stalk - it’s super sweet and full of goodness.

Boil, steam, or roast. Toss through pasta, add to curries and stir-fries. Grate and add raw broccoli to salads.

Easy ideas

1. Use the stalks

Too often overlooked and discarded and just as tasty as the florets. The stalk can be cut into matchsticks and added to stir-fries or makes a great base for a quick broccoli and stilton soup, leaving the florets free for another dish. It is good practise to cut the florets with a generous tail of stalk attached, trim it pencil-thick and it should cook at the same speed as the floret.

2. Roast

You needn’t always boil and steam. Cut into bite sized florets, with a generous length of stalk attached. Throw together with oil, salt and pepper on a roasting tray. Slide into a hot oven and roast for 8-10 mins until the florets are just starting to colour. Try finishing with some dried chilli flakes and shaved parmesan.

3. Cheesy calabrese

Substitute broccoli for cauliflower in a classic cauliflower cheese, or have the best of both worlds and use half-half. Lace with a nose-tickling dab of mustard, top with breadcrumbs for a crispy gilding or consider adding some blue cheese for a more potent repast.

Goes well with

Asian flavours (Sesame, Soy sauce, Ginger)

Mediterranean flavours (Garlic, Olives, Lemon, Orange, Chilli)

Nuts (Almonds, Hazelnuts, Pine nuts, Parmesan)

Pork (Bacon, Pancetta, Lardons, Dried or cured ham)

Anchovies

Blue cheese

Eggs

Mustard