7. Braising
Searing, then slow-cooking tough cuts of meat for a very tender result
Why it’s healthy
Very little – if any – fat is required for searing. Slow cooking in a lidded casserole concentrates the natural flavours.
HFG know-how
It’s a great way to utilise cheaper cuts of meat. Add a little water or reduced-salt stock to the casserole dish, and root veg, herbs and spices for depth of flavour. Cook low and slow for best results.
Food writer Alex Mackay says: ‘I like to braise firm fish fillets, as well as meat. I sit them on top of (but not totally submerged in) a liquid or sauce, then cover with baking paper instead of a lid to let the steam escape so it doesn’t dilute the flavours.’
8. Microwaving
Steaming, reheating and partially cooking food without fuss
Why it’s healthy
Microwaves cook quickly, but the heating process is gentle so it helps to retain nutrients in food.
HFG know-how
Cooking time depends on the microwave’s power. Most models won’t brown/crisp your food, so if you want a jacket potato that’s fluffy inside with a crispy skin, finish in a hot oven for 5–10 min before serving.
HFG editor Melanie says: ‘I use mine mainly for reheating homemade meals – great when I don’t want to cook from scratch. There are two of us in our house, so I follow recipes for four and freeze half.