Description
Broccoli (calabrese is its traditional Italian name).
Juicy, tender. Don’t miss out on the stalk – it’s sweet and full of goodness. Cut it into batons and it’ll take just a few minutes to cook.
Broccoli – 400g
£1.50
Combine broccoli with sizzling bacon strips and toss through pasta. Or steam, drizzle with olive oil and a squeeze of lemon, then finish with a scrunch of pepper and salt.
We love to melt a few canned anchovy fillets in their preserving oil over a low heat, then stir the savoury mix through tender blanched broccoli for a piquant side.
