By Katherine McPhillips,Natalie King,Rom Preston-Ellis

Copyright mirror

Broccoli often gets a bad rap for its taste, but the real culprit behind that bitterness is all in the cooking method. Boiling the green veg is a big no-no, as it amps up the sulphur compounds, leading to an overcooked, soggy mess. Not only does this method leave you with a less-than-tasty side dish, but it also saps away some of the health benefits. However, Jamie Vespa, culinary expert and brains behind Dishing Out Health , has let us in on the secret to perfect broccoli – and it’s all about sautéing, not boiling. Jamie explains: “Unlike boiling, which can cause some of the more heat-sensitive nutrients, like vitamin C, to leach out, sautéing helps vegetables retain some of their more delicate nutrients.” She continues: “Perfect sautéed broccoli comes together in just 15 minutes and will become your go-to way of preparing it. Never dried out, perfectly tender, and lightly charred, this broccoli will win over even the pickiest of eaters.” It’s simple – start by chopping the broccoli head into evenly sized florets. You can throw in the stems too if you fancy, though they’re a bit tougher than the florets. Then, heat two tablespoons of oil in a large frying pan over medium-high heat. Wait until the oil is sizzling before adding the broccoli. Toss it in too early, and it’ll soak up the oil, leaving you with a limp, greasy result. Give the broccoli a good fry in oil for a couple of minutes, stirring well, then pop a lid on and let it simmer for another six minutes. Broccoli only needs about eight minutes to cook thoroughly and achieve a nice bit of char for added texture. Be mindful not to scorch it though, as that can result in a bitter taste. Two common full English breakfast foods can raise heart attack risk I tried massively popular bakery for the first time and have 2 words for anyone thinking of visiting Once it’s ready, season to your preference. Salt and pepper are the standard choices, but why not experiment with a squeeze of lemon juice and a dusting of parmesan for an extra flavour boost? The lemon juice enhances the natural sweetness of roasted broccoli and adds a tangy twist, making it even more delightful. Remove the broccoli from the pan, and there you have it. You’ve whipped up a delicious side dish cooked to perfection in less than 15 minutes.