Broccoli

Broccoli is a member of the Brassica family, which also includes cauliflower, cabbage, brussel sprouts, and kale. It’s a nutritious addition to any meal, and available year-round.

Make the most of broccoli

High in fibre and vitamin C, broccoli is great both cooked or raw, and is edible from top to stem. Try it lightly steamed, barbecued or roasted to retain its bright green colour, flavour and nutrients – the perfect side to any dish.

Season: Mostly winter, May to September.

Fresh tip: Keep broccoli in the fridge or crisper drawer. It likes a little room to breathe, so pop it in an open container or loosely wrapped.