Broccoli has an unfair reputation, mostly because it is so often boiled until it turns grey and mushy. Cooked properly, it is sweet, nutty and pleasantly crisp. There are so many good ways to prepare it that boiling should be the last resort, not the first.
Roasting for flavour
Cut the broccoli into florets and slice the stalk too, as it is tender and sweet once peeled. Toss everything with oil, salt and pepper, spread it on a baking tray and roast in a hot oven until the edges are dark and crisp. Add a squeeze of lemon and a little grated cheese at the end. Roasting brings out a sweetness you rarely get from boiling.
Stir-frying is quick and gives a good bite. Cook the florets in a hot pan with a little oil, add a splash of water and cover briefly so they steam, then uncover and finish with garlic, ginger and soy sauce. Broccoli is also good raw: finely chop the florets and toss them with a tangy dressing, grated carrot and toasted seeds for a crunchy slaw.
Soups, pasta and bakes
Blended into soup, broccoli turns a vivid green and tastes surprisingly creamy. Simmer it with onion, potato and stock until soft, then blend, and add a spoonful of yoghurt or a little blue cheese at the end. Chopped small, it also disappears nicely into pasta sauces, frittatas and omelettes, which is helpful for anyone who is wary of green vegetables.
Broccoli and cheese are a classic pair. Toss cooked florets with a cheese sauce, top with breadcrumbs and bake until golden. Or mix them into a quiche with eggs and cream. Broccoli also loves chilli, garlic, sesame and lemon, so keep a few of those in the cupboard and you can always improvise a dish.
Buy firm heads with tightly packed, deep green florets and no yellowing. Store the broccoli unwashed in the fridge and use it within a few days. If you buy more than you need, blanch the florets briefly and freeze them for later. Do not throw away the stalks: peel them, slice them and cook them along with the florets. Nothing goes to waste, and the meal is better for it.
