What’s in season?

Broccoli (Purple sprouting)

How to prepare: Remove the florets from the thick stalk and rinse well. Broccoli can be eaten raw as a crudité or in a salad. To cook, steam or lightly boil for a few minutes until just tender. Alternatively, add to a stir-fry.

Good source of: vitamin C, potassium, calcium, iron, folate and fibre.

Cabbage (Spring Green and Savoy)

How to prepare: Cabbage leaves need to be washed well to remove any dirt. Slice finely and add raw into salads. If cooking, try not to over do it – steam or stir-fry for a few minutes until just tender.

Good source of: vitamin C, beta-carotene, potassium, folate, calcium and fibre.

Carrots

How to prepare: Peel the skin or scrub well and simply enjoy them as they are. Carrots can be chopped and eaten raw as crudités or grated into salads. To cook, chop into small or large pieces (the size will effect cooking time) and steam or lightly boil for 5-8 minutes or until just tender. Carrots can also be pureed into soups or mash or used to make soups.

Good source of: beta-carotene, potassium and fibre.

Cauliflower

How to prepare: Chop off the stalk, break the cauliflower up into small or large florets and wash thoroughly to remove any dirt. The florets can be eaten raw in salads or as crudités. To cook, try not to over do it – steam or lightly boil for a few minutes until just tender. Alternatively, add to a stir-fry and cook for a few minutes.

Good source of: vitamin C, potassium and folate.

Curly Kale

How to prepare: Young, small kale leaves have the best texture and flavour (older leaves can be stringy and taste bitter). Cut off the stringy stalk and then wash the leaves thoroughly to remove any dirt. They can be sliced finely and added raw to salads or cooked. If cooking, steam or stir-fry for a few minutes until just tender.

Good source of: vitamin C, beta-carotene, potassium, iron, folate, calcium and fibre.

Rhubarb (forced)

How to prepare: Remove the leaves (which are yellow for forced rhubarb, rather than green) from the firm stalks and cut off the ends. Roughly chop into 3cm pieces and simmer in a covered pan for about 10 minutes (or until the rhubarb is soft). If the rhubarb is tart, sweeten with apple or orange juice to taste.

Good source of: potassium and calcium.