Easy Vegetable Sides

A dish of vegetables is a lovely, colourful addition to a meal and very quick and easy to prepare. I like to serve at least one accompanying vegetable or salad – or both – with most meals. Here’s how:

Wash the vegetables, removing any tough stems or outer leaves, then cut into manageable pieces. Put the pieces into a saucepan with a little boiling water – about 1cm (½in) depth is usually enough – cover and briefly cook until the vegetables feel just tender to the point of a knife, often only about 5 minutes, then drain.