We work with local growers who cultivate in open fields. At the start of the season we source from a family farm in Yorkshire who grow from carefully selected seeds. Grown slowly in open fields, the plants build towards a natural flavour peak in the cold winter months. Cultivated without the use of chemical sprays or fertilisers, once temperatures drop the plants retain a concentration of essential salts and sugars for survival. Our growers hand-harvest Romanesco full maturity, when their firm, tightly bunched florets are naturally dense in flavour.
Toss in crushed fennel and garlic, roast.
Boil, dress with lemon juice and extra virgin olive oil.