Undercliffe Cemetery is grade II* listed by English Heritage in their Register of Parks and Gardens of Special Historic Interest in England.
In the early 1800s Bradford's textile industry underwent rapid growth and with it Bradford's population, consequently there was pressure on housing then on burial ground space and this eventually became a health hazard.
Behind the Cross of Sacrifice a low kerb memorial lists Commonwealth service personnel buried in the cemetery whose graves could not be marked by headstones.
The cemetery stands atop a hillside overlooking the city and contains some very impressive Victorian funerary monuments in a variety of styles.
It is a notable example of a Victorian cemetery where a number of rich and prominent local residents have been buried, notably mill owners and former mayors.
It emerged that the registration of the cemetery to the property developer had been refused by the Land Registry under a clause that prohibits the sale of consecrated ground that has been used for burial.
In 1987 the management of the cemetery was given over to 'The Undercliffe Cemetery Charity' and in 1988 English Heritage added the cemetery to its Register of Parks and Gardens of Special Historic Interest as grade II listed and upgraded it to II star the next year.
At the historic core the land to the north of the promenade is terraced down to the northern entrance on Otley Road.
Remember, the stalk is just as good to eat as the florets, so don’t waste it – chop it up and cook it too!
Undercliffe Cemetery is located between Otley Road and Undercliffe Lane in Bradford, West Yorkshire, England.
The cemetery contains the graves and memorials of the rich and famous, local industrialists, ex-mayors, businessmen, professionals, mill workers and their relatives.
Six of the memorials in the cemetery have listed building status and all are in good condition except for the Swithin Anderton monument.
Fill a large pan with water, add a tiny pinch of salt and bring to the boil over a high heat. Meanwhile, on a chopping board, cut the florets from the broccoli, then cut or break them into bite-sized pieces. Trim and cut the stalk in half, then finely slice it. Once boiling, use a slotted spoon to carefully lower the broccoli into the water. Cook for 3 to 4 minutes, or until tender – you should be able to poke the tip of a knife easily into the florets. Drain over the sink into a colander, then leave to steam dry for a minute. Tip back into the pan, then sprinkle with a tiny pinch of salt and pepper. Add the butter and toss to coat, then tip into a serving bowl and serve.Tip: There are many ways to cook broccoli, but if you want to get the most out of it nutritionally, it’s best to boil or steam it for just a few minutes, keeping it green and slightly crunchy.