Barbecuing

Barbecuing uses a source of heat in the open air to cook vegetables.

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Boiling

Boiling uses the heat of boiling water to cook vegetables.

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Microwaving

Microwaving uses electromagnetic radiation rather than heat to cook vegetables.

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Oven-baking

Oven-baking uses hot air and a dash of oil (or other fat) to cook vegetables.

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Slow cooking

Slow cooking cooks vegetables at a lower temperature over a longer period than most other techniques.

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Steaming

Steaming uses the heat from boiling water vapour to cook vegetables.

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Stir-frying

Stir-frying uses high contact heat with a pan, a dash of oil and occasionally a splash of water to cook vegetables.

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