Frying and Grilling

Fried vegetables can be irresistible, but it is important to cook them carefully as they can burn easily. The oil or fat they are cooked in is important as it will become very much part of their flavour; a mixture of olive oil and butter can be brought to a higher temperature than just butter without burning, but for quickly fried vegetables, I think extra virgin olive oil is the best. For Chinese-style stir-fries the vegetables should be cut to the same size and, to add an authentic flavour, you can mix in some nutty-tasting toasted sesame oil with groundnut or sunflower oil, but use it sparingly, as it is very dominating.