Broccoli

Cook broccoli in abundant boiling, well-salted water for 1-2 minutes and serve immediately. If it is to be prepared in advance, refresh in cold water and drain with the flowers downwards. The simplest adornment is melted butter, salt, pepper and a grating of nutmeg. Bistro Moncur serves broccoli with butter-toasted flaked almonds. Peeled and sliced broccoli stems may be added to a stir-fry or made into a gratin. For the latter, blanch the stems for a minute or two then toss with some sliced eschalots sweated in a little butter and diced cooked potatoes before assembling in a gratin dish; coat with Béchamel Sauce and a dusting of fresh breadcrumbs then bake in a fairly hot oven until golden.