Vegetables

Cut firm vegetables such as carrots and potatoes into small, even pieces, and give them a head start before adding quicker-cooking courgette or peppers. Spread everything in a single layer with a little oil and roast at 220°C, turning once, until browned and tender; crowded trays tend to steam.

Cut them into similar-sized pieces and steam over simmering water: tender greens may take about 3–5 minutes, while chunks of carrot or broccoli usually need 5–8. They are ready when a knife slips in but they still hold their shape.

Keep most fresh vegetables in the fridge, ideally in the crisper drawer, and store potatoes and onions somewhere cool, dark and dry instead. Keep leafy vegetables loosely wrapped so they do not dry out, and wash them just before using.

Carrots, parsnips, onions and potatoes make a good base because they take longer to soften. Add quicker-cooking peppers, courgettes or broccoli later, so they brown without turning mushy.

Yes: add frozen peas, spinach or mixed vegetables straight to soups, curries and stir-fries without thawing first. For roasting, spread them out well and expect less browning because they release moisture.

Rinse them under clean running water and rub firm-skinned vegetables with your hands; use a clean brush for knobbly skins. Do not use soap, and wash vegetables before cutting so dirt on the outside is not carried into the flesh.