A steamy affair

OFTEN lauded as one of the more virtuous methods of cooking, I understand why the idea of steamed food may not instantly spark joy. Full of punchy flavours, vibrant colours and even a healthy splash of indulgence, this month’s recipes prove it does not have to be a fun-free experience.

Steaming rather than boiling vegetables keeps in more nutrients and minerals as well as retaining colour. Steaming protein like fish, shellfish or game helps to keep it succulent and moist. This cooking method is also said to be more energy efficient