Broccoli sprouts

They’re young shoots grown from broccoli seeds, eaten whole with their short stems and tiny leaves. Their flavour is fresh and peppery, rather than like a portion of mature broccoli.

Pile them into a cheese or egg sandwich, toss them through a salad, or scatter them over a jacket potato. Their peppery crunch works well with creamy fillings and dressings.

Yes. Stir them into a hot stir-fry or fold them through just-cooked noodles at the end so they soften without disappearing. If you’re in a group advised to avoid raw sprouts, cook them until steaming hot throughout.

Keep them refrigerated in a clean, covered container and use them promptly. Throw them away if they turn slimy, discoloured or smell unpleasant.

Alfalfa sprouts make a milder, softer substitute in sandwiches and salads. For a peppery crunch, try a handful of watercress leaves instead.

Broccoli sprouts are germinated seeds, while broccoli is the mature flowering head and stalk. Sprouts are small and crisp with a peppery bite; cooked broccoli is much firmer and has a sweeter, more rounded flavour.