Summer vegetable bowl
Ingredients
- 1-2 carrots, cut into sticks if large
- 1-2 turnips, cut into wedges
- 1 tbsp dry sherry
- 2 tbsp soy sauce
- 1 medium courgette, cut into 1cm slices
- 4-6 short asparagus spears
- 3 fresh shiitake or open cup mushrooms, sliced into four
- 25g butter
- 2 spring onions, shredded
- 100g smoked tofu, cubed (optional)
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