Ingredient of the month: November

Kai-Lan

Also known as Chinese Broccoli and Chinese Kale, this vegetable is a staple of Cantonese cuisine and you'll find it boiled, steamed and stir-fried on many Chinese menus. It's a relative of Western broccoli but, unlike with its cousin, you can eat the whole of a Kai-Lan plant from its stems to its leaves to its flowers.

The simplest way to cook Kai-Lan is to boil the whole plant and serve it with oyster sauce. For a more tangy experience, chop it finely and stir-fry it with ginger and garlic. On its own, Kai-Lan's taste is similar to broccoli - and has the same healthy qualities: it's packed with vitamin C, fibre, and nutrients believed to boost your immune system.