Brocolli

Description: Although the name 'brocolli' refers to a broad group of sprouting brassicas it is the Calabrese varieties (with green heads as shown in the picture) that most people immediatly think of as brocolli. Calabrese is noticably one of the most popular vegetables amongst box scheme members.

In Season: August to October, some varieties also available February to April.

Preparation: Brocolli can be boiled but by far the best way of cooking to keep the delicious flavour and crunchy texture is steaming. Cut the head into manageable florets. Place in a bamboo steamer over a pot of boiling water for no more than 10 minutes or less for a crunchier finish. A great side vegetable that goes well with almost any meal but particularly nice if served in a white sauce with fish.

Recipe: Brocolli & Blue Cheese Quiche
175g plain flour
pinch of salt
75g margarine
500g calabrese
125g blue cheese
150ml milk
3 eggs
Put flour salt and margarine into a bowl and mix with fingers. Add a little water and continue mixing to create a firm dough. Wrap the dough in cling film and chill for 30 minutes. After this roll out the pastry and line a 20cm flan dish with it. Prick the surface several times with a fork and bake for 15 mins. at 200oC (gas mark 6). Cut calabrese into florets and steam for 10 mins. Beat the eggs and milk into a light frothy consistency. Place the florets into the pastry, crumble the blue cheese on top and then pour the beaten eggs over the top. Bake for a further 35 mins.