All vegetables are spoiled if they are cooked too quickly and for too long, especially the young, new season’s vegetable. It ls worth remembering that there are very few vegetables that actually take longer than 10 minutes to cook! And why not try a light stock, instead of water, for cooking them?
The pod vegetables, such as peas and young broad beam, should be cooked in a covered pan with about item (1/4 inch) chicken stock, a pinch of sugar, a knob of butter or margarine and a few shredded lettuce leaves and lemon leaves. It keeps the vegetable moist during cooking and lends a hint of flavour. Cook them for 5 minutes and season
Young carrots can be cooked in exactly the sameway, but instead of using chicken stock or water, try using orange juice, the flavour is wonderful
An exciting and different way to cook these young tender vegetables is stir-frying. If you don’t have a wok, use a large deep frying pan. Be sure to use a good, pure oil., suchas pure Rape Seed Oil which makes the most the natural flavours.