Perfect your vegetables with these top expert tips
Asparagus is expensive, so it should always be treated with respect. Firstly, choose your asparagus carefully; too thin, and you'll run the risk of overcooking it – but too thick, and it'll be too woody and fibrous. Peeling your asparagus is another common mistake.
For the tastiest asparagus ever, snap off the ends of the spears, trim them with a knife to neaten up the edges, then steam for up to five minutes, depending on the size of your spears (test them with a skewer to make sure they're perfectly tender).
Broccoli can go from a vibrant veggie with a hint of crunch to a grey-green gloop in a matter of minutes, losing valuable nutrients along the way. Chopping the florets too small is a major culprit, loosening the tiny buds (the little green bits) and resulting in a mushy mess
These much-maligned, often-overcooked veggies don't deserve all the bad publicity they get. And they certainly don't deserve being boiled into oblivion. Don't bother cutting a cross in the base of each sprout before cooking – it'll only make them soggy.
Often overcooked, soggy and under-seasoned, cabbage's reputation has suffered over the years, but it can be incredibly tasty. Choosing the wrong cabbage in the first place is often the first mistake – it needs to be so fresh that the leaves squeak as you remove the core.
The best way is to shred the cabbage finely, pack it into a saucepan with some sea salt, pour over some boiling water, and leave on a high heat for a few minutes. Much as we love a bowl of buttery cabbage with lots of black pepper, this leafy green is more versatile than you may think.
Really good caramelised onions can take up to 45 minutes, depending on the quantity, but they're so worth the time. Adding a pinch of salt will help your onions to cook more quickly, and will also prevent them from burning.