Jono & Jules do food & wine

We love romanesco and pick it up any time we see it. This simple cooking method shows this veg off at its best.

Romanesco – serves 4 as a side

• a large head of Romanesco broccoli, snap off any big or bruised leaves, trim the end of the stem and cut a cross at the base
• 6-8 tbsp best extra virgin olive oil
• 2 tbsp chopped flat-leaf parsley
• a few shavings of Parmesan or Pecorino

Bring a pan of very salty water to the boil.

Put the whole head into the boiling water and simmer for about 12 minutes or until tender but not breaking up. Remove from the water and allow to steam dry for a few minutes, then put onto a plate and douse with the olive oil.

Season with pepper, scatter with parsley and cheese, and serve.

(Original recipe from Bocca Cookbook by Jacob Kennedy, Bloomsbury, 2011.)