How to cook long-stem broccoli

Long-stem broccoli varieties can all be cooked in similar ways. They are tender enough to be eaten raw in salads and benefit from being cooked quickly to keep their colour, texture and more delicate flavour (they are hybrids of broccoli and gai lan, or Chinese broccoli, so slightly sweeter than the standard type).

What is the best way to cook long-stem broccoli?

You shouldn’t have to do any more than trim the ends to prep this veg, then it can be cooked in any of the following ways:

• Steam it in a steamer for 2-3 mins
• Simmer in a small amount of water for 3-4 mins (don’t fiercely boil it as you may overcook it)
• Pan-fry it in olive oil to add an extra burst of flavour
• Stir-fry in a small amount of flavourless oil with garlic for 2 mins
• Griddle on all sides to add char marks and a smoky flavour
• Roast in the meat juices of a joint for the final 10 mins
• Dip in tempura batter and deep-fry

Lulu's tip for prepping ahead

You can cook the broccoli ahead if you like – a batch will last three days in the fridge and can be used with dinner or added to a packed lunch. Reheat quickly in a pan with a little boiling water or microwave when you want to eat it.