Roasted broccoli

Helena's tips for the perfect roasted broccoli:

• If you fancy a bit of extra flavour, I sometimes add a sprinkle of chilli flakes or a squeeze of lemon juice just before serving – it really brightens up the broccoli and gives it a lovely zing.
• I always make sure the broccoli is completely dry before tossing it with the oil. This helps it roast rather than steam, giving the florets deliciously crisp, caramelised edges.
• This roasted broccoli is delicious stirred through cooked grains such as quinoa or bulgur wheat for a quick and healthy lunch. It also makes a brilliant side for fish or chicken.
• If you have any leftovers, I often chop them up and add them to omelettes or salads the next day – it’s a great way to reduce food waste and add a boost of veg to your meals.