Cooking Vegetables

From Stonesoup.

The original recipe is for broccoli, but as I’ve learned with a bit of experimentation, it is a wonderful way to cook most other vegetables as well.

So how do you do it?

Step 1. Heat a large fry pan (preferably with a lid) on your highest heat for 3-4 minutes.

Step 2. Rinse and chop up the veg while the pan is heating.

Step 3. Add a little oil to the hot pan, drop in your veg and jam the lid on (or cover with a baking tray). Cook for 2 minutes

Step 4. Stir, add a splash more water (Heston adds butter here which can be lovely too). Cook for a further 2 minutes with the lid on. Taste veg, if it needs more time, leave it for another minute or so.

Too easy.

super simple bok choy with miso dressing
serves 2

I’ve served this as a side to roast chicken. But you could also make a meal out of it but tossing in some roast nuts or a few chunks of avocado. Leftover chicken is also lovely.

Feel free to take this method and apply to other veg. I can’t wait to get some decent asparagus to try. And you must give it a go with broccoli. So good.

1 bunch bok choy
1 scant tablespoon white miso paste
1 tablespoon balsamic vinegar

1. Heat a large frying pan (preferably with a lid) on your highest heat for 3-4 minutes.

2. Rinse bok choy well and slice the stems about 1inch across.

3. Add a little oil to the hot pan, drop in your bok choy and jam the lid on (or cover with a baking tray). Cook for 2 minutes

4. Stir, add a splash more water. Cook for a further 2 minutes with the lid on. Taste veg, if it needs more time, leave it for another minute or so.

5. While the bok choy is cooking whisk together miso, balsamic, 1 tablespoon water and 2 tablespoons extra virgin olive oil. Taste and season if needed, but usually the miso is salty enough.

6. When the bok choy is done place on a serving plate and drizzle with the dressing.

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