Vegetables

Cut them into similar-sized pieces, pat them dry and spread them in a single layer with space between them. Roast at 220 °C, turning once; firm vegetables such as carrots and potatoes usually need 30–40 minutes, while courgettes and peppers take about 20–25.

Steaming usually gives you firmer vegetables because they do not sit in water. Steam bite-sized pieces until just tender—often 3–5 minutes for broccoli florets and 5–8 minutes for carrots—then serve promptly.

Keep most fresh vegetables in the fridge’s crisper drawer, unwashed and in a breathable bag; wash them just before use. Store potatoes, onions and garlic in a cool, dark, dry place instead, and keep potatoes apart from onions.

Yes: add frozen vegetables directly to soups, stews and stir-fries, without thawing first. For roasting, spread them out on a hot tray so released moisture can evaporate; they may take a little longer to brown than fresh vegetables.

Use a mix with different textures, such as peppers, carrots, broccoli and mushrooms. Slice firm vegetables thinly, add them to a very hot pan first, then add quicker-cooking vegetables and stir-fry in batches so the pan stays hot.

Rinse vegetables under clean running water and rub the surfaces with your hands; use a clean brush for firm-skinned vegetables such as carrots. Do not use soap, and wash them just before cutting or eating rather than before storage.