Since we got this fancy rice boiler, which has a steaming grid above the rice section, we've cooked our vegetables by steaming them, and the flavour is much better. It also conserves the vitamins and food value, instead of leaching them out into the water when boiling.

Spuds done this way (as Mo says, cut into fairly small pieces) are quite delicious. Also those strange 'squash' things, slices of aubergine and something called okra (green thingummies, don't ask!) which my husband goes in for.

Just after the War, everyone had a pressure cooker and also a three-tiered steamer. And an open fire (no central heating) on which to roast spuds and all sorts of other things. People actually 'cooked' in those days - no microwaves, electric toasters, fan-assisted ovens or ready-made meals.