What is a roast without vegetables? I love vegetables!
I usually steam most of my veg. If you don’t have a steamer I very much recommend getting one. I use mine a lot for both veg and especially for Japanese foods. I even have a microwave steamer, technically for doing rice and pasta, that I use for making individual portions although the timings are very different for that. If, however, you don’t have one then you can improvise with a sieve and a pan.
These are guidelines more than anything, if you cut your veg bigger than I do or choose larger potatoes then they’ll take longer to cook. Test before serving by poking with a sharp knife. The knife should slip easily through the vegetable if it’s cooked.
New Potatoes – 25 minutes
Brussel Sprouts – 20 minutes
Carrot slices – 20 minutes
Corn on the cob – 10 minutes
Asparagus – 10 minutes
Brocolli – 7 minutes
Edamame in pods – 5 minutes
I like to stirfry courgette slices in a little butter or olive oil, they take about 10 minutes on a low to medium heat. They’re cooked when they start to go soft and a bit see through.
Sweetcorn from a tin is best done in the microwave. Drain, tip into a dish with a small knob of butter, cover and microwave for 2 minutes.
Leeks in Creamy Sauce
a knob of butter
3 tbsp corn flour
1 pint milk
– Clean, if necessary, and horizontally slice your leeks.
– Put them in a microwaveable dish with a good splash of water (about 5mm in the base is good) and a pinch of salt.
– Cover and microwave for 7 minutes.
– In the meantime make a white sauce by melting the butter in a heavy bottomed pan and whisking in the cornflour to make a paste.
– Remove the pan from the heat and add the milk and a pinch of salt.
– Place the pan back on the heat and whisk constantly until the sauce thickens.
– Drain any remaining water from the leeks and then pour the white sauce over the leeks.
– Place in the oven to keep warm until serving.
Cabbage, any colour. I prefer white.
a knob of butter
a splash of water
– Chop or tear the cabbage into small pieces.
– Melt the butter in a heavy bottomed pan, add the cabbage and sprinkle with salt.
– Stir until the cabbage is nicely coated with butter and starts to ‘pop’.
– Add the water, cover and keep on a medium heat until the water is absorbed and the cabbage tender. When it is cooked it will have become ever so slightly transparent.