l A thoughtfully stocked pantry is the first step to simplifying your weekly cooking. Whenever you do your major household shop, stock up on the basics you will need for the week. l Pick two types of soft herbs to see you through the week – my favourites are parsley, coriander and mint. l Make grains pantry staples – stored in airtight jars, they keep for months and are great to add bulk to your dish. Consider cooking one or two grains in advance and keeping them in the refrigerator ready for salad assembly. l Chop it up – if you have a spare half hour, chop up your veggies, ready for cooking. If you have kale, remove the stems and tear up the leaves. For vegetables like cauliflower or broccoli, cut them into florets and keep the stalks separate. Store in airtight containers or resealable bags and keep in the crisper of the refrigerator.
Roasted carrots with green beans, mung beans and coconut dukkah