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Mark Hix recipes: Our chef cooks with sprouting, Romanesco and rape broccoli

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I've never been a great fan of regular broccoli. In fact, I hardly ever use it in my restaurants. There are so many better varieties you can get these days. Sprouting broccoli, for instance, which is readily available in golden form these days. Or Romanesco, the pointed heads of Italian broccoli, which look like they don't belong on Earth, but do make for an interesting vegetable salad. Reported by Independent 3 hours ago.

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