Broccoli and cauliflower often get a bad rap for being bland, but this is typically due to incorrect cooking methods. Many people resort to boiling these vegetables, which results in a mushy texture and drains them of their natural sugars, making them rather dull to eat. However, culinary queen Mary Berry has shared a superior method for preparing broccoli and cauliflower, suggesting that stir-frying them in olive oil enhances their flavour.

In her 'Mary Berry Everyday' cookbook, she advises: "Making a change from boiled vegetables, this is quick to do and very tasty. Cooked like this, the broccoli and cauliflower retain a nice crunch too." Boiling broccoli and cauliflower not only robs them of their natural taste, leaving them bland or even bitter, but it also makes them soggy and less nutritious, as many vitamins are lost in the boiling water.