Summer vegetable bowl

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)

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