Fresh or frozen broccoli can be used for this delicious, comforting broccoli cheese gratin. The cheese sauce is simple but spiked with broccoli salad dressing recipe for added depth of flavour. Serve as a side dish or a vegetarian supper.

The most common variety of broccoli is calabrese, which is available all year round. Long-stemmed sprouting broccoli, which may be either green or purple, is in season during the spring, and romanesco, which is pale-green in colour, and closely related to the cauliflower, appears in the autumn. Look for tightly packed, dark-green or purple heads with no signs of yellowing or flowers, and firm stems. Fresh broccoli should be refrigerated in breathable wrapping, and consumed within 2-3 days of purchase. To freeze it, steam or blanch it to your taste, cool in iced water, drain, and freeze in a sealed container for up to 12 months.

The BBC is not responsible for the content of external sites. Read about our approach to external linking. A star rating of 5 out of 5. Try this hearty veggie pasta dish with cheese and breadcrumbs. Get this sausage and broccoli pasta on the table in just 25 minutes. Combine this healthy grain with vegetarian ingredients. A star rating of 4 out of 5.

A superhealthy meal for two – full of vitamin C. Couscous makes a great base for a quick salad. Enjoy this crunchy, vegan broccoli salad for lunch or as a side. Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. On this Wikipedia the language links are at the top of the page across from the article title. It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K.