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When the UK season is in full swing our gorgeous broccoli comes from James Brown's (not that one) farm, Pollybell, in Doncaster. James is a seasoned broccoli grower, and his farm is a haven for wildlife, including more rare birds than you can shake a scarecrow at.
In the colder months our broccoli comes from David Samper from San Pedro in Murcia, Spain. He's been an organic grower for more than 20 years, he also grows kohl rabi, lettuces, soft fruits and peppers.
Freshly cut broccoli is sweet and tender enough to be eaten raw. Simply break the vegetable off into its natural florets. To cook broccoli, stem, break up the florets and briefly boil in very little water. Alternatively you can steam the vegetable after carefully breaking it up. Although many people discard the stem, this can be eaten too. Simply slice it thinly and boil with the rest of the broccoli. Store broccoli wrapped, in the fridge. You should use broccoli as fresh as possible, but it will keep for a minimum of three days when refrigerated. Suitable for home freezing.