Broccoli head

Cut it into evenly sized florets, toss with oil and spread them out on a hot tray. Roast at 220 °C for about 20–25 minutes, turning once; crowded florets steam rather than brown.

Steam them over simmering water for 4–6 minutes, until bright green and just tender when pierced with a knife. Cut the stalk into thin slices so it cooks in the same time as the florets.

Look for tightly packed, dark green florets and a firm stalk; avoid heads with yellowing florets or limp leaves. A compact head should feel heavy for its size.

Keep it unwashed in a perforated bag in the fridge, and use it within a few days. Moisture trapped against the florets speeds up spoilage, so wash it just before cooking.

Blanch the florets in boiling water for 2–3 minutes, then cool them quickly in iced water and dry thoroughly before freezing. Blanching helps preserve their colour and texture; cook them straight from frozen.

Yes. Cut the florets small or shave the stalk thinly so they are easier to chew; raw broccoli is good with a yoghurt dip or finely chopped into slaw.

Broccoli raab has thinner stems, smaller flower buds and a distinctly bitter, peppery taste, so it is often sautéed with garlic rather than served as large florets. It has 22 kcal per 100 g, compared with 33 kcal in broccoli.