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Tenderstem broccoli has a longer stem than traditional broccoli and is cooked in the same way as purple sprouting broccoli. It has a sweet and delicate flavour, so it can be eaten raw in salads as well as streamed, roasted and stir fried.

To prepare: trim the ends from the broccoli spears, place into a colander and wash under cold running water.

To steam: put 5cm/2in water into the bottom of a steamer and bring to a boil. Place a handful of broccoli into the steamer basket and carefully place on top covered with a lid. Steam for 2–3 minutes until the stem feels tender when pierced with a knife. Season with salt and serve. (If you don’t have a steamer, you can make one by using a large lidded saucepan that fits a colander or sieve inside.)

To stir fry: slice any thicker stems in half lengthways. Put 2 tablespoons vegetable oil in a large frying pan or wok and allow to heat over a medium–high heat. Add in a large handful of tenderstem broccoli and stir fry for 2–3 minutes until the stem feels tender when pierced with a knife.

To roast: slice any thicker stems in half lengthways. Add a handful of broccoli to a large bowl and pour over 2 tablespoons olive oil. Toss to combine then place onto a lined baking tray. Place in an oven preheated to 200C/180C Fan/Gas 6 for 10–12 minutes until the stem feels tender when pierced with a knife. Season with salt and serve.