Three-in-one braised vegetables

Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.

Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.

Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.