Cook's Tips for Vegetables

Here’s  some more handy tips for your produce.

  • To preserve maximum goodness, prepare vegetables just before cooking.
  • Use the cooking water where possible for a sauce or gravy as water-soluble vitamins will be lost otherwise.
  • To speed up cooking any vegetable, cut it into smaller pieces if appropriate. For suitable vegetables, like roots or courgettes (zucchini), pare them with a potato peeler. They will cook almost instantly into beautiful ribbons, when plunged for 1–2 minutes in boiling water.
  • Jacket potatoes can be baked in the oven more quickly by threading them on metal skewers. The heat will be conducted through to the centre more quickly and reduce the cooking time by about a third.
  • To heat canned vegetables when you are using the oven, remove the paper label. Open the can and stand it on the oven shelf. When ready to serve, drain off the cooking liquid (no extra fuel or washing up!).
  • Frozen vegetables cook well in the microwave in their bag. Snip the corner of the bag and place in the oven. Flatten out evenly. Microwave for 2 minutes, then flex the bag to rearrange the vegetables. Cook for a few more minutes until piping hot. Remove with oven-gloved hands as the bag will get soft and very hot. Drain off any liquid before serving.