Never overcook steamed vegetables. 

Do not cut vegetables into tiny pieces with the aim to cut down on cooking times. It’s best to leave them whole to avoid vitamins from dispersing. If vegetables need to be cut, keep them the same size so they can cook evenly.

Avoid exposing vegetables and fruit juice to the light, as light rays can reduce the vitamin content.

There’s no point in buying “fresh” vegetables if they are then stored for several days in the fridge. For example, a tomato loses half its vitamin C content after a week spent in cold storage! The fresher the produce, the better tasting your final dish will be.

Although coloured foods retain their shade when steamed, pale-coloured ingredients can slightly brown with the effect of condensation. Sprinkle cauliflower, chicken fillets, aubergines, etc. with lemon juice before cooking to preserve their pale colour.

Experiment with adding lemon juice, wine or soy sauce to the water to add flavour to the vegetables.

Avoid adding salt, pepper and spices at the start of cooking as they evaporate. Only add condiments at the end or just before serving.