Braised vegetables

Cut firm vegetables such as carrots, fennel and celery into similar-sized pieces, then soften them in a little oil before adding just enough stock or water to cover the bottom of the pan. Cover and cook gently; add quick-cooking vegetables such as courgette near the end.

Cook them covered over a low heat for about 20–30 minutes, checking with a knife: it should pass through the firmest piece with slight resistance. Add leafy greens or peas for the final few minutes so they keep their colour.

Root vegetables, leeks, fennel, cabbage and aubergine hold up well to slow, moist cooking. For a mixed pan, start with the firmest vegetables and add softer ones later.

Start with onion or garlic, then add herbs such as thyme or bay and a splash of stock, wine or chopped tomatoes. Finish with lemon juice or vinegar to brighten the rich, savoury cooking juices.

Yes, though courgette and aubergine can turn softer after thawing. Cool promptly, freeze in a sealed container, and thaw in the fridge before reheating until steaming hot.

Serve them with crusty bread, polenta, couscous or rice to soak up the juices, or alongside roast chicken, fish or beans. They also make a useful filling for savoury pies and baked pasta.

Braised vegetables cook slowly in a covered pan with a little liquid, so they turn tender and savoury in their cooking juices. Roasted vegetables cook uncovered in a hot oven and develop browned, drier edges.