Top brassica: Alice Zaslavsky’s recipes for broccolini, cavolo nero and cauliflower

A salad, a soup and a cheesy pasta are the satisfying vehicles for these autumnal vegetables

Broccolini’s naturally bitter notes when raw belie the sweetness within. A char on the barbecue, a blast under the grill or – like this salad – a quick blanch will have the kids (big and small) retracting every broccoli-based retort.

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