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.
Country of originProduced in
- The UK
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.
Grown by Lloyd Stone, Ashburton, Devon
Lloyd grows lots of brilliant organic veg for us: black kale, broad beans, Savoy cabbages, Calabrese broccoli, courgettes, leeks, Romanesco cauliflower and sugar snap peas, all flowing from the fields of his farm near Ashburton, on the edge of Dartmoor.
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