A few small changes can transform those familiar green florets into a side dish that's crisp around the edges, full of flavour and good enough to compete with whatever else is on the plate.
Broccoli has quietly become one of the hardest-working vegetables in the kitchen. It's affordable, packed with goodness and easy to find year-round, yet it still struggles to shake off its reputation for being bland, watery and, all too often, overcooked.
The truth is, broccoli isn't the problem. The way we cook it is.
A few small changes can transform those familiar green florets into a side dish that's crisp around the edges, full of flavour and good enough to compete with whatever else is on the plate.
Whether you're serving a weeknight roast, grilled meat, baked fish or a simple pasta, broccoli deserves far more than a quick boil and a knob of butter.
