Broccolini

This is the slender, more in-vogue descendant of the broccoli cross with gai lan ('Chinese Broccoli'). We call it brocco-for-lean-me as it is low joule, high in fibre, and essential nutrients such as vitamin C, vitamin K, calcium and iron.

This is virtually prep-free food (remove the rubber bands and tag please!).

It's best steamed, lightly fried or blanched (please only cook to vibrant green to keep the good gear in).

Why not use good ol' broccoli? Good point! You can sub for broccoli in any recipe, but it won't fit your elongated side dish as well, or look as pretty with charred flaked almonds atop. 

Broccolini suits steaming, side dishes and stir fries. Traditional broccoli is good roasted, or pureed to make a soup.

• Freshest in winter.
• Good for sides, steaming, stir fry.
• Store in fridge crisper, set to high humidity and cold if possible.