Broccoli salad

Raw broccoli gives the salad its familiar crunch. If you prefer it gentler, blanch small florets for 2 minutes, then cool them quickly in iced water and drain very well before dressing.

Wash the broccoli before cutting it, then dry it thoroughly; water clinging to the florets thins the dressing. Add dressing shortly before serving, especially if the salad includes cucumber or other juicy vegetables.

A creamy dressing made with mayonnaise and a little yoghurt or soured cream works well; sharpen it with lemon juice or cider vinegar and a touch of mustard. For a lighter, dairy-free version, use a mustard vinaigrette.

Try finely sliced red onion, raisins or chopped apple for sweetness, and toasted sunflower seeds for crunch. Cheddar, cooked bacon or chickpeas make it more substantial; add crisp ingredients just before serving.

Its crunchy, tangy flavour goes well with grilled chicken, sausages, baked potatoes or a cheese sandwich. It also works as part of a buffet alongside quiche or savoury pastries.

Keep it covered and chilled, and aim to eat it within 2 days. If it contains mayonnaise, yoghurt or cooked meat, return leftovers to the fridge promptly and discard any that have been left out for more than 2 hours.

You can cut and dry the broccoli and prepare the dressing a day ahead, storing them separately in the fridge. Toss them together shortly before serving so the florets stay crisp.

Choose firm heads with tightly packed, deep-green florets and crisp stems, avoiding yellowing or soft patches. Smaller florets are easier to eat raw and hold dressing better than large chunks.