Best enjoyed in spring, this purple wonder is most flavoursome when cooked quickly, sealing in its valuable source of vitamin C. Showcase its vibrant colour as a side dish served simply with melted butter. For dressier dishes try Mathew Fort’s Parma ham covered stems or classic pasta; Aaron Craze’s Orecchiette with anchovy.
Matthew Fort wraps spears of purple sprouting broccoli with crisped Parma ham
Matt Tebbutt’s salad is full of the fresh flavours of spring
Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip
Tender pork fillet, broccoli florets and Thai style noodles make a tempting trio in this sensational soup from Janet Brinkworth
Diana Henry gives broccoli the bacon and egg treatment with slices of crisp pancetta and soft boiled eggs broken over the top
Taste the difference with Aaron Craze's easy homemade pasta, served with a classic Italian combination of broccoli, cheese and anchovy
For a stylish fish dish try Frank Bordoni's recipe for spice-rubbed monkfish served with tasty pan-fried greens
Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year
Tender chicken, cloaked in a creamy sauce and studded with veggies is a real winter warmer in this recipe by Lotte Duncan
Tana Ramsay’s method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish – what could be better?
