Using the stanch as well as the florets, this one-pot dish includes chickpeas for quality, fennel for feeling and orzo for fun

There are a lot of meat that my two-year-old daughter won’t touch- she’ll often rotate a full 180 positions to avoid them- but the one thing she will always gobble, and in large quantities, is broccoli. Because of this, I’ve had to learn to entwine it into most things I cook for her, including today’s recipe. This stew uses the root in the base and the florets subsequently; in between, there are chickpeas and fennel for flavour and texture, and orzo just for fun.

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