IN SEASON: BROCCOLI

Broccoli has a bit of a reputation problem. It’s the vegetable people think they don’t like, usually because they’ve only ever had it overcooked. But at this time of year, it’s a completely different story.

In April, British broccoli is at its best. Sweeter, softer, and actually worth paying attention to. It’s one of those ingredients that doesn’t shout for attention, but when it’s in season, it’s delicious.

It’s been around for a while too. First cultivated in Italy over two thousand years ago, its name comes from broccolo, meaning “the flowering crest of a cabbage”. The Romans were big fans, and it eventually made its way to Britain in the 18th century thanks to Flemish sculptor Peter Scheemakers, an unexpected route for a vegetable, but we’ll take it.

There are two main types you’ll come across. Calabrese is the classic, with its dense green head, while sprouting broccoli has looser stems and is often a bit more delicate. Both are widely grown across the UK, particularly in places like Cornwall and Lincolnshire, where the cooler climate helps develop a better flavour.

It’s also had a surprisingly eventful life outside the kitchen. Thomas Jefferson grew it, George Bush famously refused to eat it, and Barack Obama later named it his favourite food. Not many vegetables can claim that range.

In terms of how to cook it, the rule is simple: don’t do too much. Broccoli doesn’t need it. A quick char, a bit of olive oil, maybe some lemon, that’s usually enough. Overcook it and you lose everything that makes it good.

It’s also one of those vegetables that’s just genuinely good for you. Packed with fibre, vitamin C and a whole mix of antioxidants, it supports everything from digestion to immune health. It’s the kind of ingredient that does a lot behind the scenes, easy to eat, filling without being heavy, and about as low-effort as it gets when you’re trying to eat well.

Not bad for something most of us spent years pushing around a plate.

Quick Charred Broccoli with Lemon & Crunch

Cut a head of broccoli into florets. Toss with olive oil, salt and pepper, then cook in a very hot pan or under the grill for 6–8 minutes, turning occasionally, until nicely charred but still with a bit of bite.

Finish with a squeeze of lemon, a drizzle of good olive oil, and a handful of chopped almonds or capers for a bit of texture. If you have it, a little grated parmesan or chilli flakes works well too.

Simple, quick, and a very good way to change your mind about broccoli.