Romanesco, 1 x Head

The best way to describe this fascinating and pretty vegetable in chef terms is as a cross between broccoli and cauliflower.The texture is more tender than most greens, and it has been spared the bitter edge which so often puts people off cauliflower, cabbage and spinach, making it an excellent choice for younger children.

Try steaming or boiling for a traditional approach, but make sure it's quick so as not to turn the lovely texture soggy. You can also blanch and include it in salads, and add it chopped up to pasta sauces for that extra bit of roughage.