| Steamers |  |
If you don't already use a steamer, please try, the benefits are numerous - great flavour and texture, nutrient retention, speed, saving of energy. The whole meal in one vessel. | |
| Scouring pad. | Picture of green scouring pad - please use your imagination. | For cleaning / peeling root vegetables they can be quick and easy, less wasteful and retain nutrients. | |
| Broad Beans |  |
Remove beans from pods, or, young pods/beans can be used whole. Just top and tail the pods and slice into bite sized portions. | Steam or simmer. Also use in soup, casserole - stew. |
| French Beans |  |
Just top and tail. Cut as required | Steam or simmer, stir fry. |
| Chestnut Mushrooms |
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Wash/peel only if necessary. Whole, slice or dice. | Fry, soup, stir fry, casserole - stew. Salad. |
| Calabrese (broccoli) |
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Cook whole or remove florets and green leaf, peel stem use centre sliced. | Best steamed or simmer for a short time. Stir fry. |
| Purple Sprouting Broccoli |
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Use whole or florets/stem and green leaf, | Best steamed or simmer for a short time. Stir fry. |
| Swiss Chard |  |
Remove leaf from stem, steam, or simmer with little or no water. Stem can be blanched then fried in butter / olive oil. | Steam or simmer. |
| Spinach |  |
Slice whole or remove stem as above (smaller green stems). | Steam or simmer (little or no water required). |
| Pak Choi |  |
As above, or cut / portion lenthways and cook. | Steam or simmer. |
| Leeks |  |
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| Onion |  |
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| Spring or Salad Onion |
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Onion leaves are rounded like a tube. | Salad, stir fry or as dry onion. Use the leaf as well as the bulb. |
| Carrots (bunched) |  |
Organic carrots are an experience that proves the value of natural organic production. | |
| Spring, Summer Cabbage |
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