Broccolini

Steam it for about 3–4 minutes, or boil it for 2–3 minutes, until the stems are just tender and the florets are still bright green. Drain well and finish with olive oil, lemon or a little butter.

Toss it with a little oil and roast at 200°C (180°C fan) for 15–20 minutes, turning once. The tips should be lightly crisp and the stems tender.

Cut off any dry ends; the slim stems, leaves and florets are all edible. If a stem is especially thick, slice it lengthways so it cooks at the same rate as the florets.

It works with roast chicken, fish or a Sunday roast, and is good tossed through pasta with garlic, chilli and lemon. A little grated Parmesan or toasted almonds makes a simple finishing touch.

Keep it in the fridge in a loosely closed bag and use it within a few days, while the stems are still firm and the florets tight. Wash it just before cooking or eating.

Yes. Rinse it under cold running water, then slice the stems thinly and add the florets to a salad or crunchy vegetable platter.

Broccolini has slender, tender stems and a milder, slightly sweet flavour, so you can eat the whole stem without peeling. Broccoli has 34 kcal per 100 g, compared with 29 kcal per 100 g in broccolini.

It is a cross between broccoli and Chinese kale, bred for its long, tender stems and small florets. The whole vegetable cooks quickly, unlike a large broccoli head, which is often cut into separate florets.