by Gordon Hamilton

Created on: February 06, 2009   Last Updated: February 07, 2009

Broccoli has an extremely unenviable reputation in the vegetable and culinary worlds. Perhaps second only to cabbage, it is one of the most frequently derided and disliked of all vegetables. Children almost universally hate it and even many adults will not touch it. Why should this be so about such a delicious and nutritious foodstuff?

I have no doubt whatsoever that broccoli's biggest downfall is in that most people either overcook it, cook it in an unsuitable fashion, or both. No vegetable is appealing when it has gone limp and lost all its texture and its flavour. It is exactly the same as with cabbage, in that there seems to be a widespread misapprehension that a long cooking time is required.

The first step to enjoying broccoli at its best is to make sure that we are cooking with it when it is fresh. The florets should be broken off the head with a snap, not twisted off having gone limp and flexible. Although it is perfectly possible to store broccoli for a few days in a cool, dark place, try to use it as soon as possible after purchasing it from a reliable supplier.

The most common way to cook broccoli is by boiling it in water. This is one way in which I frequently prepare it but I am always extremely careful about the length of time for which I cook it.

The broccoli florets should be placed in a large pan and water which has already been boiled added in sufficient quantity as to completely cover them. Add a little salt to the water, bring it back to the boil and simmer gently for seven minutes - no longer. Drain the broccoli immediately and serve. One way to add a little extra taste here is by adding a chopped garlic clove a couple of minutes prior to the end of the cooking time.

I am sure that everyone has heard of cauliflower cheese but have you ever heard of broccoli and cauliflower cheese? This is an absolutely delicious dish and is very simple to prepare. We start our cauliflower florets boiling first as they will take slightly longer to cook than the broccoli. After they have been simmering for three minutes, add the broccoli and cook for that further seven minutes. We then simply drain well, add to a large dish and pour over our cheese sauce.

To make the cheese sauce for one broccoli and one cauliflower head, melt 2oz of butter gently in a saucepan then stir in 2oz of sieved plain flour. Stir until a roux forms and cook gently for a few minutes. Add some warmed milk in stages until your sauce has reached the consistency you require before stirring in 2oz of grated hard cheese - such as cheddar - and a pinch of ground nutmeg.

A third way in which I regularly prepare broccoli is by baking it in egg in the oven. Par boil the broccoli for three or four minutes before draining it well and adding it to an oven-proof dish. Pour over three beaten and seasoned eggs. Cook in a slow oven for forty-five minutes or until the eggs are completely set.

I very much hope that these three quite different methods of preparing broccoli will improve its standing in your eyes and that of your family and that you too may now enjoy this delicious and nutritious vegetable at its very best.

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