- 1-2 carrots, cut into sticks if large
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1-2 turnips, cut into wedges
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 1 tbsp dry sherry
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 medium courgette, cut into 1cm slices
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 4-6 short asparagus spears
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 3 fresh shiitake or open cup mushrooms, sliced into four
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g smoked tofu, cubed (optional)
Mix together the carrot and turnip, then marinade with the sherry and soy sauce for about 10 mins in a heatproof shallow bowl that will fit inside a steamer basket.
Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.
Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.
Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.