The spiky green florets of romanesco are superb in a variety of dishes, often being used in Italian cuisine in salads or scattered on a carpaccio. Its nutty flavour has been compared as similiar to broccoli.

Try out some dazzling romanesco recipes from our Great British Chefs, including Geoffrey Smeddle's seared turbot, Pascal Aussignac's duck carpaccio, or Agnar Sverrisson's cauliflower textures.