Stop boiling broccoli as it is tastier and healthier when cooked with 1 simple ingredient

Boiling broccoli ranks among the poorest cooking methods, as the sulphur compounds within the vegetable intensify when overcooked. This creates mushy broccoli that tastes dreadful and loses most of its nutritional value. It's a shame as broccoli is an affordable, versatile option - great as a side dish on roast dinners or tossed into salads - but it's awful when you get a mouthful of bland, watery florets that feel like a chore to eat.

However, a food expert at Simply Recipes has shared the optimal method for cooking "better" broccoli, and it involves abandoning the saucepan and simply roasting it with miso paste. The cooking pro noted that adding this ingredient when roasting broccoli transforms the recipe into something "deeply savoury and rich".

Roasting enhances broccoli's natural sweetness, making white miso (shiro miso) an "ideal match".

Its slightly sweet and salty flavour complements the caramelised florets without competing.

Alternatively, you can opt for red miso paste, the boldest and saltiest option, thanks to its long fermentation. While it's fantastic for soups and heartier dishes, it can easily overpower roasted broccoli.

Another option is yellow miso paste, which is aged longer than white miso, giving it a "deeper, more pronounced savoury flavour". The cooking pro said: "This could be a great swap if you prefer a richer umami punch."

For this way of cooking broccoli, it is recommended to use one tablespoon of miso paste per head of broccoli, but don't be afraid to adjust according to your taste.

To try it yourself, toss the broccoli florets with miso until they're evenly coated, then roast at 200C/180C Fan/Gas Mark 6 until the edges are crisp and caramelised. This should take around 20 to 25 minutes.

The expert said: "One tablespoon of miso per head of broccoli adds a nice layer of umami, but if you love bold flavours (like I do), bump it up to two tablespoons for a more pronounced savoury depth."

To go one step further, you can mix the miso with a little olive oil or melted butter before tossing, as this helps distribute the flavour more evenly.