Romanesco is a vegetable that might deter grocery shoppers simply because of its look, but those of you who are brave enough to grab a bunch of the striking foodstuff will be rewarded with a useful and easily utilised product. Rich in vitamin C, vitamin K, dietary fibre and carotenoids, romanesco shares a similar flavour to cauliflower but with a bit more of a nutty flavour. Romanesco can be served raw, lightly cooked or cooked through – steamed or sautéed and added to a variety of dishes.

Like cauliflower or broccoli, you can use romanesco in salads, pasta dishes, soups or stir-fries. Have a go at making romanesco with rosemary, garlic, lemon and pecorino, a cauliflower, romanesco and broccoli gratin or a buckwheat bowl with roasted romanesco. A fresh romanesco and chickpea salad will go down a treat at any dinner party, or impress your loved one with a creamy truffle pasta with roasted romanesco. There are hundreds of romanesco recipes out there – if you spot some of the unique vegetable at your local grocer or farmers market be sure to grab some and incorporate it in your kitchen.