Steaming keeps all the goodness and flavours in - and preserved colour in your food

Using your Halogen Oven

Cooking your Veg

Try steaming your veg rather than immersing in boiling water. You will find that your veg retains it colour (which is where all the nutrients are held) and you get perfectly cooked and not over cooked vegetables.

And another thing........if you are pushed for time, par boil your veg in a saucepan with water for 5 minutes (also know as blanching), drain immediately and place under a running cold water tap. This stops the cooking process and helps to keep the colour and vitamins. When you are ready to serve, just plunge them into boiling water for 3-4 minutes and again, you will get perfectly cooked veg, full of goodness and colour


It might seem like a strange thing to tell you about but you would be amazed at the number of people who buy substandard cauliflowers.

So here are some tips -

Make sure that the curd (the flower)is absolutely white with no hint of brownness whatsoever.

Also that the leaves are intact and crisp and envelope the flower part.

The leaves should be bright green and not an insipid yellow.

One extra tip is that when cooking the cauli, steam it whole in a steamer, discarding the outer leaves but remember the inner leaves are just as tasty and more nutritious than the flower part. your greens!!


Steaming food is a great way of holding in the flavours and colours of the food.

I always use a 3 tier steamer on the hob when cooking vegetables as not only does it mean my veg look and taste better, it also saves energy - using one ring rather than 3.

You can also use a tiered steamer to make steamed puddings, cook fish and delicate foods such as asparagus.

Check out our Store where you will find the Stellar 3 tier steamer - invaluable in any home

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES