Broccoli

There seems to be no end of experts attributing magical powers to Broccoli these days, but there is no denying that it is a good source of vitamins and minerals that your body needs to fight off the colds that abound at this time of year. A close relative of Cauliflower, Broccoli benefits from careful preparation and should be picked when young and tender to avoid it going stringy as it gets older.

Tips

When selecting Broccoli, stems should be stiff and buds compact - wilted stems and leaves or open and yellowing buds indicate poor quality.
To ensure the stems are cooked in the same time as the buds, the stems should be peeled - begin peeling from the base. After the first cm, grip the stem firmly and strip from the stem before turning and repeating.
Store Broccoli in an open plastic bag in the 'fridge to preserve the texture and flavour - this also helps preserve the vitamin C
Young, fresh Broccoli can be served raw as a crudité or chopped and added to salads for added crunch and flavour