Ingredients:

1 head of broccoli
1 x 240g pack of green beans
2 carrots

Method (to cook in the microwave):

1. Break the broccoli into florets (either by hand or using a knife), place in a colander or sieve and wash
2. Wash the green beans and chop in half (or you can leave them whole, if you’d prefer)
3. Peel and slice the carrots fairly thinly, so they’ll cook faster.
4. Put the vegetables into a microwavable bowl with 1 tablespoon of water. Partially cover the bowl with a small plate and cook in the microwave for 5 minute, until the vegetables are slightly soft. If they need longer, keep cooking in the microwave in 1 minute intervals until ready.
5. Remove from the microwave and serve

Method (to cook on the hob):

1. Break the broccoli into florets (either by hand or using a knife), place in a colander or sieve and wash
2. Wash the green beans and chop in half (or you can leave them whole, if you’d prefer)
3. Peel and slice the carrots fairly thinly, so they’ll cook faster.
4. Heat a large saucepan, over a high heat, and add 50-100ml of water.
5. When the water starts to boil, lower to a medium heat, add the vegetables and cover
6. Cook for 5 minutes. If the vegetables are not soft enough to eat, cook for a few minutes longer – checking every minute or two. Add a little more water, if needed.
7. When ready, remove from the saucepan and serve

* Any leftover steamed vegetables can be kept in the fridge to eat for up to 2 days later.

* You can swap or add other vegetables like cauliflower, spinach, baby sweetcorn, peas or asparagus to this recipe

* If using larger frozen vegetables, such as broccoli, they’ll need to be almost fully defrosted before cooking

* This is a great side dish for lots of different main meals – Sunday roasts, lasagna, cottage pie, etc

* Steaming vegetables helps them keep most of their nutrients, compared to boiling

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