00:00:02broccoli a bit cumbersome at first but
00:00:07easy you just click off the outer leaves
00:00:11you can start clicking that one if you
00:00:13want then you see when you sort of get
00:00:24one layer in you can see that the leaves
00:00:27become a bit paler and a bit more
00:00:29delicate well if you want to put those
00:00:32in while you’re cooking in college
00:00:33they’re very tasty to me
00:01:26bring in safe those nice delicately ones
00:01:28with our pile there later we can eat
00:01:31those now I’ll show you how to chop it
00:01:34put that one away
00:01:36so this stalk here where it’s been dug
00:01:38out to the ground that’s gone a bit dry
00:01:39so we’ll get rid of that and then there
00:01:42are two ways you can cut it you can put
00:01:45your knife round and take this stalk out
00:01:48and then slice it thinly and cook it
00:01:51with the cauliflower you break off these
00:01:53into little trees
00:01:54and that goes really sweet when you cook
00:01:56it but I like to do it in two wedges so
00:02:00cut it in half then you see the stem
00:02:03that runs up the cauliflower I cut it
00:02:09into wedges like this and then when you
00:02:13cook it and you serve it everyone gets a
00:02:16bit of a sweet stem and the florets all
00:02:19in one go so each grab a head of
00:02:31broccoli now a lot of people normally
00:02:36don’t eat the stalk but that’s delicious
00:02:38so we’re going to prepare that and then
00:02:42you cut it just where the trees come
00:02:45down and stop meeting the trunk just
00:02:48straight through that’s it so now you’re
00:02:52left with the florets and you can just
00:02:56click those off
00:03:13you want everything to be sort of the
00:03:15same size so it cooks at the same time
00:03:23okay so then you’re left with your stalk
00:03:27so these are the bits here if you look
00:03:30at the bottom of you broccoli can you
00:03:32see that it goes from pale to dark green
00:03:34on the outside
00:03:35well that dark green on the outside
00:03:37that’s what face is all the weather all
00:03:40the time in the field so that’s a bit
00:03:42tougher so we’re going to trim that off
00:03:43so city on its fattest end and then just
00:03:47run your knife down the edge of your
00:03:51broccoli to take that green bit off so
00:04:08find a nice flat edge for it to sit on
00:04:10your board with the tip of your knife on
00:04:13the board keeping your fingers most
00:04:16definitely out of the way you’re gonna
00:04:19we’re gonna put it into long slices when
00:04:23you get halfway through because it rocks
00:04:26a bit just flip it over onto its flat
00:04:28side and that’s it they can all go in a
00:04:37saucepan together and you want it they
00:04:40want to go into boiling boiling water so
00:04:42it’s a big rolling boil and you want
00:04:45them to stay bright green when you eat
00:04:47them they should this should still be a
00:04:48slight bit of crunch in the middle and
00:04:51that’s it broccoli Mountain and prepared
00:04:54cauliflower
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