Summer vegetable bowl

• carrots↗1-2

  cut into sticks if large

• turnips1-2

  cut into wedges

• 1 tbsp dry sherry↗ tbsp
• 2 tbsp soy sauce↗ tbsp
• medium courgette↗1

  cut into 1cm slices

• short asparagus↗4-6

  spears

• fresh shiitake or open cup mushrooms↗3

  sliced into four

• butter↗25g g
• spring onions↗2

  shredded

• smoked tofu↗100g g

  cubed (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.

3. 3

   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.

4. 4

   Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.