The most common variety of broccoli is calabrese, which is available all year round. Long-stemmed sprouting broccoli, which may be either green or purple, is in season during the spring, and romanesco, which is pale-green in colour, and closely related to the cauliflower, appears in the autumn. Look for tightly packed, dark-green or purple heads with no signs of yellowing or flowers, and firm stems.

Fresh broccoli should be refrigerated in breathable wrapping, and consumed within 2-3 days of purchase. To freeze it, steam or blanch it to your taste, cool in iced water, drain, and freeze in a sealed container for up to 12 months.

More broccoli recipes

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More broccoli recipes

Baharat chicken with orzo salad and tabbouleh

Pan-fried gnocchi, crispy sausage and broccoli

Roast broccoli

Easy beef and broccoli stir-fry

Ginger and garlic chicken stir fry

Sesame chicken stir-fry

Sesame crusted cod traybake with miso aubergine and noodles

Salmon and broccoli pie

Air fryer sticky glazed pork

Chicken noodle stir fry

Salmon traybake with orzo and chermoula

Pan-fried sea bass in harissa butter

King prawn and broccoli stir fry

Peanut chicken and gnocchi traybake

Teriyaki chicken rice bowl

Ramen noodles with egg, broccoli and chilli oil

Miso, tahini and spinach butter beans

Anything-goes frittata

Tuna and broccoli pasta bake

Harissa salmon with roasted squash and bulgur wheat

Poached chicken, leek and tarragon pie

Primavera spring green soup

Eat the rainbow pizza

Gluten-free mac ‘n’ cheese

Buyer's guide

Storage

Varieties of broccoli

Purple sprouting broccoli

Other brassicas

Brussels sprouts

Cabbage

Cauliflower

Kohlrabi

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