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)

Method
step 1
Mix together the carrot and turnip, then marinade with the sherry and soy sauce for about 10 mins in a heatproof shallow bowl that will fit inside a steamer basket.

step 2
Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.

step 3
Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.

step 4
Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.