Broccoli stalk carpaccio (serves 4)

• 1 broccoli stalk
• 4 tbsp olive oil
• Piment d’Espelette
• Salt
• Pepper

Prepare the broccoli: Wash the broccoli head and separate the florets. Grate the stalk to remove the tough skin. Then slice the stalk very thinly with a knife or a mandoline.

Season: Arrange the thin slices of broccoli on a plate. Drizzle with olive oil. Season with salt and pepper and sprinkle with piment d’Espelette

Add the toppings (optional): Sprinkle with parmesan shavings, lemon zest, sesame seeds, pine nuts

Leave to rest: Leave to marinate for 10 minutes to slightly tenderise the broccoli and bring out its flavours.

Food & wine pairing:This fresh, crunchy carpaccio goes very well with a lively, mineral white wine such as a Sancerre or a Chablis. Their acidity and freshness will perfectly balance the crunch of the broccoli and the richness of any toppings.

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Broccoli head, red pepper and apple salad (serves 4)

• 1 head of broccoli
• 1 red pepper
• 1 apple (Granny Smith or Pink Lady)
• 50 g walnuts
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt
• Pepper

Prepare the broccoli: Wash the broccoli and separate the florets. Slice them thinly or chop them roughly.

Cut the other ingredients: Deseed the red pepper and cut it into small dice. Wash the apple and cut it into small cubes.

Prepare the dressing: In a bowl, mix the olive oil, vinegar, honey, salt and pepper.

Assemble the salad: In a salad bowl, mix the broccoli, pepper and apple. Add the crushed walnuts

Season and serve: Pour the dressing over the salad, mix well and leave to rest for 10 minutes before eating so that the flavours can develop.

Food & wine pairing:This crunchy, slightly sweet salad pairs wonderfully with a dry Chenin Blanc (such as a Saumur or a Vouvray) or a Beaujolais blanc. Their freshness and fruity notes will highlight the sweetness of the apple and the crunch of the broccoli.