Cauliflower Romanesco

It’s been called “psychedelic broccoli” by some and “weirdly delicious” by others… both are true. Romanesco is a 16th-century Italian cauliflower variety that’s crisp in texture, apple-green in colour and wonderfully nutty in flavour.

How to be a world-class chef: Gently steam Romanesco. Melt a magnificent swirl of butter. Drizzle over the individual heads. Pat yourself on the back for making something so surprisingly delicious.