Juicy, tender organic broccoli (calabrese is its traditional Italian name), full of flavour and goodness.
Juicy, tender organic broccoli (calabrese is its traditional Italian name). Don’t miss out on the stalk – it’s sweet and full of goodness. Cut it into batons and it’ll take just a few minutes to cook.
Countries of originGrown in
Chilli and garlic give lightly cooked broccoli a lovely extra oomph
How to prepare
Combine broccoli with sizzling bacon strips and toss through pasta. Or steam, drizzle with olive oil and a squeeze of lemon, then finish with a scrunch of pepper and salt. We love to melt a few canned anchovy fillets in their preserving oil over a low heat, then stir the savoury mix through tender blanched broccoli for a piquant side.
Delivered from our farm, so wash before cooking. Keep cool in a larder or fridge.
Don't miss these...
Broccoli salad with anchovy dressing
Serves: 4 Total time: 25 min
Purple sprouting broccoli with rosemary roasted tomato and anchovy dressing
Serves: 4 Total time: 1h 15 min
Purple sprouting broccoli, mozzarella and tomato bake
Serves: 2 Total time: 50 min
Broccoli, blood orange and blue cheese salad
Serves: 2 Total time: 20 min
Roasted broccoli with lemon, chilli and garlic
Serves: 4 Total time: 23 min
Roasted purple sprouting broccoli with wild garlic butter
Serves: 4 Total time: 45 min