KITCHEN HACK #3

CUT LOTS OF VEGGIES ONCE A WEEK

Take about 20 minutes on a weekend to precut a variety of vegetables, and store them in portions in plastic bags in the fridge. You can use them for roast veggies, as a topping for salads or in a stir-fry. You can go a step further and roast the root vegetables, broccoli and courgettes to save even more time.

recipe hack ROAST VEGGIES

INGREDIENTS

• 1 bunch beetroot, peeled and cut into small cubes (wear rubber gloves so you don’t stain your hands)

• 2 butternut, peeled and cut into cubes

• 4 sweet potatoes, washed and cut into wedges

• 1 bunch carrots, peeled and sliced

• 1 punnet baby marrows, topped and tailed and cut into quarters lengthways METHOD

1. Preheat the oven to 220°C. Line a large baking sheet with tin foil or baking paper.

2. Arrange the vegetables in a single layer on the baking sheet. Drizzle with olive oil, a little salt and pepper and bake for 20 to 30 minutes or until tender. (Make sure all the veggies are cut into similar sizes so they cook evenly – otherwise the smaller vegetables will be done while bigger root veggies will still be very crunchy.)

3. Allow to cool and portion into Ziploc bags lined with kitchen towel, ready to use the rest of the week.