It might seem fussy, but blanching some veg on a Sunday helps you get set up for the week ahead. Simply add them to stir-fries or warm them through and toss in a garlic herb butter for a tasty side. How to blanch vegetables: Cook florets of cauliflower, broccoli, diced carrots or green beans in rapidly boiling water for 3 minutes, then plunge them into iced water
– this will keep their colour bright. Once cold, keep them in a little water, covered in the fridge, ready for use.