THE LURE OF VEGETABLES

Toss away the conventional idea of boiled and boring vegetables or hard turned carrots, there is an exciting world of vegetables waiting to be explored. Whether you prepare them singly or in tandem with others, the key lies in correct cooking, timing and subtle seasoning. Vegetables have come into their own and are exciting enough to serve as a separate course.

CHOICE INGREDIENTS

Fresh vegetables, olive oil, butter, yoghurt and a dash of cream, spices such as cinnamon, nutmeg, cumin and caraway seeds. Fresh herbs; parsley, tarragon, oregano and basil. A good sharp cheese, sea salt and freshly milled black pepper.

ESSENTIAL EQUIPMENT

Set of steamers, colander, chopping board, cook's knife and a heavy-based aluminium saucepan with a well fitting lid. A non-stick saucepan for stir-frying.

VITAL HINTS

Preserving colour is vital when preparing vegetables, beans should be blanched in boiling water and refreshed in cold. Vegetables can be steamed until they are yielding but certainly not served raw, there is a fine line between vegetables that have texture and those that are simply undercooked. Asparagus should not be served raw but lightly cooked. To cook small quantities of vegetables, perfectly sliced and diced, stir-frying is the way to go.