How to Make Stir-Fry (or should that be Steam-Fry?)

We love stir-fry in our house, in fact it’s kind of the default meal option! Now a proper stir-fry is cooked hot and fast, and preserves a lot of the vitamins and minerals in your food. This dish that we call stir-fry is really more of a steam-fry – it starts with a little frying to really get the flavours going, then gently steams the vegetables in their own moisture.

You will need:

  • a sharp knife
  • a chopping board
  • a wok or deep saucepan with lid

and the ingredients (for four people):

  • a little oil
  • 2 medium onions
  • 2-3 carrots
  • 1 bell pepper
  • beansprouts
  • leafy green vegetable such as baby spinach
  • frozen prawns or unsalted cashew nuts

 

Start by placing your pan on a gentle heat. Add a little oil (less than a teaspoon is fine), and slice your onion. (You can find more detailed instructions here: onions)

Add your onion to the pan, along with any spices you want to use. This recipe gets plenty of flavour from all the lovely veggies, but a little ginger or Chinese five spice is also nice.

Photograph of a wok with a layer of sliced onions, lightly sprinkled with powdered ginger

While your onion is gently frying, cut your carrots into sticks, then add them to the pan. (More detailed cutting instructions here)

Photograph of a wok with a layer of carrot sticks on top of sliced onions

Once you’ve added your carrots, put the lid on so the vegetables can steam. The dish will take about 20 minutes from this point.

Cut your bell pepper into strips (chopping tutorial here), then add them to the pan.

Photograph of a wok with a layer of red pepper strips on top of carrots & onions

While your other vegetables are cooking, check your beansprouts and leafy greens over for any that don’t look tasty.

Five minutes before serving, add your prawns (if you’re using them) and beansprouts to the pan.

Photograph of a wok with a layer of prawns on top of red pepper, carrots & onions

Photograph of a wok with a layer of beansprouts on top of prawns, red pepper, carrots & onions

Finally, add your leafy greens. (You could use frozen peas instead, but they’re harder to pick up with chopsticks!)

Photograph of a wok with a layer of pak choi on top of beansprouts, prawns, red pepper, carrots & onions

The stir-fry is cooked when the greens wilt down ever so slightly, and turn a brighter shade of green – this usually takes less than 5 minutes.

Photograph of a wok with a layer of pak choi on top of beansprouts, prawns, red pepper, carrots & onions

Stir everything together before serving. If you’re using cashew nuts instead of prawns, add them now.

Photograph of white bowl filled with stir-fried vegetables and cashew nuts on egg noodles

This dish looks like a rainbow on a plate! I like it with rice or noodles, but it’s also delicious just as is. Serve with soy sauce; you can add some during cooking but I think it’s nice to let everyone season to their own tastes.

If you want a sweeter dish, try adding a tin of pineapple along with the beansprouts. And if you fancy a little chilli kick, some sweet chilli sauce goes beautifully!

If you make stir-fry with this recipe, I’d love to see a picture of your finished dish!

How to Chop a Carrot – into sticks

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

We’ve already done a few How to Chop a Carrot tutorials, but carrots really do feature in almost every meal I cook, so bear with me! They’re also a great vegetable to practice on, because they’re inexpensive and can be eaten both raw and cooked. In today’s tutorial we’ll be making carrot sticks.

The first few steps are the same as we’ve learned so far. Wash your carrot with clean water (and a scrubbing brush if you want), but try and leave the skin on to preserve the mineral content.

Check your carrots over for any discolouration or blemishes that you want to cut out. Just like before, cut them out using a small ‘V’ shape.

Hand drawing of a carrot showing a close up of a small blemish and cutting guidelines

Chop off the top and bottom (or top and tail) of your carrots.

Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

Next, cut the carrot into chunks the same length as the sticks you want to end up with. I usually aim for about 4-5cm or so (a little under 2 inches).

Hand drawing of chunks of carrot

 

 

 

 

With each chunk, start by chopping it in half. This gives you a flat surface to rest the carrot on, which makes the rest of the chopping safer. There are a couple of different ways to go from here.

 

 

 

 

The way I always used to make carrot sticks is to just keep halving until you end up with sticks that are about half a centimetre (¼ inch) at the fat end.

Hand drawing of three sticks of carrot, each one half the width of the last

Recently I’ve found, however, that it’s more efficient to cut carrot sticks using a kind of grid pattern. Slice each chunk into four lengthwise, then cut each thick slice into sticks. You can even stack your slices to make chopping faster!Hand drawing of thick slices of carrot showing cutting guidelines (grey dotted lines)

Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

 

 

 

 

 

 

 

 

 

Not only are sticks great finger food, you can also boil them like slices (link). However, my favourite way to cook carrot sticks is in a stir-fry, which is the recipe we’re working towards this month!

How to Make Friday Fish Supper

The market near where I live has lovely fresh fish, which makes for a great meal. But the thing I find tricky when cooking fish is timings – getting everything on the table at the same time. This recipe combines the oven-baked fish technique from last week (link) with some good, basic, potatoes and veggies.

You will need:

  • aluminium foil
  • a baking tray
  • an oven
  • oven gloves
  • a sharp knife
  • a chopping board
  • a saucepan

and the ingredients (for four people):

  • 4 fillet(s) of fish
  • a little lemon juice
  • a pinch of salt
  • 4 potatoes
  • 4 carrots
  • half a head of broccoli

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Wrap each fillet of fish in foil, with a little lemon juice and salt. Start with oily fish – they take longer to cook. (More detailed instructions here: oven-baked fish) Place the finished fish parcels on a baking tray.

Photograph of three foil parcels on a baking tray

Cut your potatoes into chunks, and your carrots into slices. (You can find more detailed instructions here: potatoes, carrots) Place them in a saucepan, and mostly cover with cold water. Put the lid on, then heat gently on the hob.

Photograph of a saucepan half-filled with carrots and potatoes; water covers most of the vegetables but some are still poking up above the water line

If you’re use oily fish, put them in the oven now. (They take about 20-25 minutes to cook.)

While your other vegetables are cooking, cut your broccoli into florets. (More detailed instructions here: broccoli)

If you’re using white fish, put them in the oven now. (They take about 10-15 minutes to cook.)

 

Five minutes before serving, put your broccoli in with the carrots and potatoes. You can either put it directly in the saucepan (it doesn’t need to be covered by the water), or use a metal sieve inside your saucepan as a steamer.

Photograph of a saucepan (containing carrots and potatoes) with a metal sieve full of broccoli inside
If you line up the handle of your sieve with the handle of the saucepan, you’re less likely to knock it over

Make sure to check your fish and vegetables are cooked through before serving!

Photograph of a piece of smoked haddock; boiled potatoes, carrots, and broccoli; and fried leek and pepper on a white plate
My family loves veggies, so I added some fried peppers and leeks to this dish!

This meal is a bit harder than the one-pot recipes I’ve written so far, but it’s a great staple meal in our house! You can use a wide variety of fish, and for a bit of vegetable variety try replacing the broccoli with frozen peas or tinned sweetcorn.

If you make fish supper with this recipe, I’d love to see a picture of your finished dish!

How to Chop a Carrot – into slices

Happy New Year, and a special welcome to anyone joining How to Chop a Carrot in the wake of New Year’s resolutions!

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

Carrots were almost always part of a hot meal when I was growing up. I’ve already made a tutorial for carrot chunks (here), but slices of carrot cook much quicker!

First, take a carrot. You don’t need to peel it (a lot of the minerals are right underneath the skin), but you might want to wash it. Use clean water to wash off things like soil, and if you want to be a bit more thorough you can scrub you carrots with a clean washing-up brush.Hand drawing of an orange carrot

Next, check your carrots over for any discolouration or blemishes. These aren’t dangerous, they just don’t taste or look very good. If they are on the end of the carrot, you can just cut the end off. If they’re in the middle of the carrot, first place the carrot flat on a chopping board or plate with the blemish facing upwards. Then make a small cut either side of the blemish, making a small ‘V’ (see picture).

Hand drawing of a carrot showing a close up of a small blemish and cutting guidelines

We also don’t want to eat the very top or bottom of the carrot. (These are often known as the top and tail – to top and tail your carrots means to chop the top and bottom off.) Leave the top of the carrot on for now – it’s useful to hold on to while you’re cutting slices.

 

Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

Next cut slices about half a centimetre (¼ inch) thick, working up the carrot from the tail. Don’t worry if your slices vary a little in size. Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

Carrot slices can be eaten raw in salads, but I usually eat them boiled. Place your carrot slices in a saucepan and add enough water to just about cover them. Heat on the hob until they start to boil, then turn down the heat a little and keep them boiling gently for about 20 minutes. Once cooked, carrots should be soft enough to easily poke a fork into. Just try not to boil them to death – you’ll lose all those lovely vitamins.

How to Make Pot Roast Vegetables

Whether you’re making Sunday lunch, Christmas dinner, or just a warm winter treat, pot roast vegetables are melt-in-the-mouth delicious!

You will need:

  • a sharp knife
  • a chopping board
  • an oven-proof dish
  • an oven
  • oven gloves

and the ingredients (for four people):

  • 4 medium carrots (about the length of your hand)
  • 2 medium onions
  • 4 potatoes (about the size of your fist)
  • ½ large or 1 small swede
  • 1 large or 2 small sweet potatoes
  • 1-2 parsnips
  • dried mixed herbs
  • salt
  • oil

 

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Chop your carrots, onions, potatoes, and swede into chunks. (You can find more detailed instructions here: carrots, onions, potatoes, swede)

Put your chopped vegetables into your oven-proof dish.

Photograph of an orange oven dish filled with chopped carrot, onion, potato, and swede

Add salt, oil, and herbs to the dish. You just need to cover the vegetables in the dish, like in the picture below.

Pot Roast Vegetables 2

Stir or shake your seasonings and vegetables together. Photograph of an orange oven dish filled with chopped carrot, onion, potato, and swede, lightly coated in herbs and oil

Place the lid on your dish and put it into the oven. It will take about two hours to cook from here.

Chop your sweet potato and parsnip into chunks. (More detailed instructions here: sweet potato, parsnip)

After your dish has been cooking for about an hour, add your sweet potato and parsnip chunks. Give your veggies another good stir or shake together, but be careful – it’s hot!

Photograph of an orange oven dish filled with chopped carrot, onion, potato, swede, parsnip, and sweet potato, lightly coated in herbs and oil

After another hour in the oven, your dish will be ready to serve! Serve it alongside whatever source of protein you fancy – it goes fantastically with a huge range of meat and veggie options!

Photograph of a brown serving dish filled with roasted carrot, onion, potato, swede, parsnip, and sweet potato

You can roast a huge variety of vegetables, this recipe is just the start! Feel free to play with the seasonings too – try adding pepper, or using sage, rosemary and thyme instead of a pre-made mix of dried herbs.

If you make pot roast vegetables with this recipe, I’d love to see a picture of your finished dish!

How to Make Sausage Casserole

Casserole is one of my favourite winter dishes. It does take a couple of hours in the oven, but it doesn’t take much preparation. This is a good, basic recipe to get you started with casseroles.

You will need:

  • a sharp knife
  • a chopping board
  • an oven-proof dish
  • a measuring jug
  • a kettle
  • an oven
  • oven gloves

and the ingredients (for four people):

  • 4 medium carrots (about the length of your hand)
  • 2 medium onions
  • 4 potatoes (about the size of your fist)
  • 1 large or 2 small sweet potatoes
  • 8 sausages (meat or vegetarian)
  • stock cube
  • frozen peas (I like petits pois)

 

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Chop your carrots, onions, and potatoes into chunks. (You can find more detailed instructions here: carrots, onions, potatoes)

Boil the kettle and make up about half a litre of stock. Different stock cubes vary, so make sure to read the instructions!

Put your chopped vegetables, and meat sausages if you’re using them, into your oven-proof dish. Pour in the stock. Your vegetables and sausages should be more or less covered by the liquid. If they’re not, add a little more hot water from the kettle.

Photograph of a glass dish filled with chopped onions, carrots, and potatoes, and sausages. The ingredients are mostly covered by liquid.

Place the lid on your dish and put it into the oven. It will take about two hours to cook from here. Because of all the liquid, casserole is unlikely to burn. It’s best to stay where you can smell it, but you don’t need to watch it the whole time.

Chop your sweet potato into chunks. (More detailed instructions here: sweet potato)

After your dish has been cooking for about an hour, add your sweet potato chunks.  If you’re using vegetarian sausages add these too. You can stir everything together if you want, but be careful – it’s hot!

Photograph of a glass dish filled with cooked chopped sweet potato, onions, carrots, and potatoes, and sausages. The level of liquid is lower than in the first photo.

About five minutes before you want to serve your dish, take it out of the oven and stir in the frozen peas. The peas will cook from the heat in the dish, and then you’re ready to serve!

Photograph of a brown dish filled with sausage casserole, on a brown plate with a brown bread roll.
Sausage casserole is a complete meal by itself, but it also goes great with a nice brown bread to soak up all the gravy!

You can create a lot of yummy variations on a good sausage casserole. You can add all sorts of different root vegetables, herbs such as sage or rosemary, and spices such as paprika. You might also want to add salt – I haven’t included any in this recipe because the stock and sausages can be salty enough by themselves.

If you make sausage casserole with this recipe, I’d love to see a picture of your finished dish!

How to Chop a Carrot – into chunks

Welcome to the first ever How to Chop a Carrot tutorial! If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

Carrots are a great staple vegetable. They’re inexpensive and you can eat them raw or cooked, which makes them perfect for beginners! In this tutorial, we’ll be making carrot chunks, which are great slow-cooked.

First, take a carrot. You don’t need to peel it (a lot of the minerals are right underneath the skin), but you might want to wash it. Use clean water to wash off things like soil, and if you want to be a bit more thorough you can scrub you carrots with a clean washing-up brush.Hand drawing of an orange carrot

Next, check your carrots over for any discolouration or blemishes. These aren’t dangerous, they just don’t taste or look very good. If they are on the end of the carrot, you can just cut the end off. If they’re in the middle of the carrot, first place the carrot flat on a chopping board or plate with the blemish facing upwards. Then make a small cut either side of the blemish, making a small ‘V’ (see picture).

Hand drawing of a carrot showing a close up of a small blemish and cutting guidelines

We also don’t want to eat the very top or bottom of the carrot. (These are often known as the top and tail – to top and tail your carrots means to chop the top and bottom off.) To avoid wasting too much carrot, only chop a centimetre or less from the end of the carrot (see the picture below).

Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

Next cut along the carrot every 2cm or so, or a little under an inch, leaving the thinner chunks slightly longer and the fatter chunks slightly shorter.

Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

The aim here is to get carrot chunks that are roughly the same size. This lets them cook at about the same time, and absorb any flavours from herbs, spices, or sauces evenly too.

These carrot chunks are perfect for roasts, casseroles, and stews. They take about 2 hours to cook in an oven at Gas Mark 4 (180°C, 160°C in a fan oven). You can also boil carrot chunks, which takes about half an hour. Once they’re cooked, carrots should be soft enough to easily poke a fork into.

A photograph of casseroled carrot chunks in a brown bowl