Summer sprouting broccoli is like asparagus – the less you do to it the better. Boil, steam or stir-fry for a quick, fresh finish, or roast or griddle to intensify the flavour.
And it’s not just for lunch or dinner. Broccoli, bacon and a poached egg with toast is an excellent start to the day – with creamy hollandaise for special occasions. For a simpler breakfast, dip spears of tender-cooked broccoli into a soft-boiled egg.
Keep in the fridge so the florets don’t turn yellow. It should last for up to 5 days, but as with all greens, the sooner eaten the better.