WE'RE constantly being bombarded with messages to eat more fruit and vegetables.

We're being told to gobble at least five portions a day and make sure our children do the same, but the reality of eating at least three portions of dark green vegetables a week can be challenging. Then maybe it's time to try Tenderstem broccoli which provides a tasty alternative to traditional green veg and is nutrient rich - 100g portion provides the full daily requirement of vitamin C.

Tenderstem has its origins in Japan where it was developed using classical plant breeding techniques. The idea was to breed a more flavoursome brassica by crossing broccoli and Chinese kale which was successful as you'll find if you try Tenderstem and compare it to traditional cabbage.

It has a mild, distinctive flavour and a texture which is more akin to asparagus than traditional broccoli and it's deliciously succulent.

TV cook Lesley Waters has devised this recipe using Tenderstem with salmon parcels and a spicy Moroccan butter sauce.

WHAT DO I NEED?Serves: 4Prep 15 minutesCook 12 minutes325g Tenderstem broccoli, blanched, refreshed and drained4 x 125g, boneless, skinless salmon fillets1 shallot, finely choppedBlack pepper1 orange, juice only4 slices Parma ham285ml white wine1tbsp white wine vinegar1-2tsp harissa paste90ml double cream55g unsalted butter, chilled and diced4 x 36cm squares of baking paper or foilWHAT SHOULD I DO?Pre-heat the oven to 200C, 400F, Gas mark 6, fan oven 190CDivide the broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.

Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the broccoli.

Drizzle each with a tablespoon of white wine. Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.

Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and broccoli are just cooked through.

Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, vinegar and bring to the boil, simmer until the liquid has reduced by half. Add the harissa paste and cream and reduce a little further.

Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.

Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce.

TEN REASONS TO EAT TENDERSTEM BROCCOLI1. It's a great way to incorporate extra portions of dark green leafy vegetables into your diet.2. Tenderstem is so versatile you can include it in many different dishes - and even eat it raw.3. Tenderstem contains 45 per cent more glucosinolates than ordinary broccoli which can help in the fight against cancer.4. It has a more delicate taste than ordinary broccoli - in fact it is more like asparagus in flavour.5. Including more brassicas in your diet can provide protection against certain cancers as well as age-related conditions.6. Tenderstem is a super vegetable, packed full of vitamins and nutrients. It is very high in vitamin C and folate, as well as vitamin A and potassium, and a good source of iron, vitamin B6, calcium and dietary fibre.7. It is also high in the coenzyme Q10 which destroys free radicals and helps slow ageing.8. Tenderstem also contains alpha-lipoic acid which is a powerful antioxidant, and sulphur, needed for collagen production and healthy hair, skin and nails.9. Kids will love its mild and juicy flavour. Served with dips it is a great snack or lunchbox filler.10. Its low levels of digestible carbohydrate make it a healthy choice for diabetics or those on a low-GI diet.Tenderstem is available from all good retailers including ASDA, Morrison's, Sainsburys, Tesco and Waitrose. For further information log onto www.tenderstem.co.uk