Mary Berry recommends a simple cooking trick: swap boiling for stir-frying to give broccoli and cauliflower more flavour and crunch. The method, shared in her 'Mary Berry Everyday' cookbook, uses olive oil and high heat to caramelise natural sugars.
Boiling these vegetables often leaves them mushy, waterlogged and less nutritious, as vitamins are lost in the water. Stir-frying, by contrast, locks in nutrients and produces a nutty, savoury depth of flavour.
What Mary Berry says
In the cookbook, Berry said: "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."
The recipe is versatile, allowing for additions like garlic, shallots or preferred seasonings to make the vegetables genuinely enjoyable.
How to cook broccoli and cauliflower
Ingredients:
- One small head of broccoli (around 250g)
- One small head of cauliflower (around 350g)
- Two banana shallots (finely sliced)
- Two garlic cloves (crushed)
- Two tablespoons of runny honey
- Salt and pepper
- Chilli flakes (optional)
Method: Cut the cauliflower and broccoli into small florets, removing leaves or stems. Finely dice the shallots and crush the garlic. Heat two tablespoons of oil in a large frying pan until piping hot, then add the shallots and cook on high heat for two to three minutes.
Add the broccoli, cauliflower and garlic, stir-frying for two to three minutes until golden brown. Use two wooden spoons or a spatula in each hand to toss evenly. Place a lid on the pan, reduce the heat and simmer for three minutes. Remove the lid and fry for a few more minutes until crispy. Drizzle with honey, season with salt, pepper and chilli flakes, and serve.
Other Mary Berry side dishes
For more inspiration, Berry's roast potatoes offer a crisp exterior and fluffy centre, ideal for Sunday lunch. Her dauphinoise potatoes provide a creamy alternative, and her braised red cabbage adds a sweet, tangy flavour, particularly alongside pork or rich meats.
