Industrially-grown Romanesco cauliflowers mature quickly in the heat of a tunnel, cultivated for yield not flavour. We work with growers who cultivate in open fields. At the start of the season we source from a family farm in Lincolnshire who grow from carefully selected seeds. Later in the season we source from small-scale, minimum intervention growers in Campania. 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.