Broccoli

What we commonly just call ‘broccoli’ is actually a type called Calabrese, harking from Calabria in Italy, where, over time, it was bred by locals who selected wild varieties of the vegetable for desirable traits like large, single heads. Nearly everyone likes little green trees of broccoli simply steamed (not over boiled) to accompany their supper, and not just because we all know its good for us. It can be far more central to your meal though, for example coated in sesame oil, soy sauce, chilli, ginger and garlic in a stir fry (or how about a peanut satay?).A creamy broccoli pasta can be a real hit for the whole family too. 

If you’ve been a serial stem-chucker we’d encourage you to swiftly change your ways, some people think it’s the best bit!