Wash and trim your vegetables… Mine never look quite as perfect as Ottolenghi’s do in the book, but I work on the basis that if they need chopping they should be similar sizes
Put the wine in a pan and bring it to the boil together with your celery sticks, your half an onion and the bay leaves – simmer for a couple of minutes
Add all your other liquor ingredients and bring to the boil
Add your veg in the order they need most cooking – carrots and fennel need longest, give them 3 mins before adding courgettes or asparagus or broccoli for another 3 or so minutes. Kale or spinach hardly needs cooking so pop it in last
Use tongs to serve the veg, and remove the bay leaves, onion and celery from the liquor which you can serve in a jug at the table
Is best with herby or caper-y mayonnaise – but a dollop of 0% Greek Yoghurt would definitely do!