Versatile, fresh and incredibly nutritious, broccoli can be eaten raw, steamed, boiled, roasted or braised. With a delicate flavour and hundreds of vitamins and nutrients, including vitamin C, carotenoids and lutein, broccoli can be chopped into salads, roasted into a savoury snack or baked into a pie.
For some fantastic broccoli recipes, including roast broccoli, lemony potato and broccoli salad and a salmon and broccoli tart, take a look at the recipes below.

The word "broccoli" actually comes from the Italian word "broccolo", literally translated to the flowering top of the cabbage plant. Broccoli is actually a type of cabbage and the florets of the broccoli are flowering heads, although the stalk is edible too. Grown in Italy since the 6th century, broccoli wasn't introduced to England until the 18th century and only became popular in America in the 1920s.
Broccoli also contains an anti-carcinogenic compound with anti-viral, anti-cancer and anti-bacterial properties, although the cancer-preventing properties of this wonder veg are reduced when boiled, as the compounds leach out into the water. Steaming, pan-frying or eating raw are the best ways to get all of the nutrients from the broccoli.

Take a look at the delicious selection of recipes above for inspiration, including a creamy broccoli and chorizo pasta dish, garlicky sesame broccoli and broccoli and cauliflower bake.