Now is a great time for brassica – there are so many delicious varieties in season. The brassica family of vegetables includes broccoli, kale, cabbages, cauliflower and turnips. My family love brassica of all kinds, we have them with nearly every meal. Many are high in vitamin C, vitamin K and fibre. The dark leafy varieties are also a valuable source of calcium. So they’re good for you, and tasty too!
I’ve made this recipe for Tenderstem broccoli and sweet potato filo rolls with varieties of broccoli, cauliflower, kale, kohlrabi, bok choi and even Brussels sprouts. Experiment with what you have in the fridge, it’s a great way to use up extra vegetables left over from Sunday dinner. Once the rolls are cooked, they will keep well in the fridge or freezer. They are brilliant in lunch boxes too.
