Jo Pratt's Vegetable Saute

If you are using Chantenay or baby carrots, they are easily prepared by trimming the tops and cutting in half if they are rather thick. If you are using medium carrots, peel, and cut into thick slices.

The Brussels sprouts can be halved or quartered if they are particularly large, and the tenderstem stalks just need cutting into 2 or 3 smaller pieces.

Once the vegetables are prepared they can be stored in a sealed plastic bag, in the fridge for up to 24 hours. About 15 minutes before you plan on serving your lunch, you can start cooking the vegetables.

Place the butter in a large sauté pan or wok over a medium-high heat. Once it has melted, add the carrots, sprouts and sage. Sauté for about 5 minutes until the vegetables are just starting to take on a golden edge, before adding the stock.

Bring to the boil and cook gently for a few minutes. Add the broccoli and toss or turn all of the vegetables around in the pan for up to 5 minutes, until they are all nicely tender. Season and serve.