I have lots of pots. Which is just as well because my mother is visiting from Perth and she likes to use as many as possible when preparing a meal. That’s just her way. We often chuckle about this. My maternal grandmother, Baba Joka, would shake her head, muttering under her breath whenever she spotted a stack of saucepans next to the sink. You see my maternal grandfather Milan would also reach for multiple cooking pans when cooking their daily dishes. However that stack of saucepans would be quickly forgotten after the first mouthful of their flavoursome food. 


Everyone has their own personal cooking style. I take after my grandmother. My preparation technique tends to be methodical and efficient, and involves separating ingredients and cooking equipment into categories on the bench top. The fewer pieces of kitchen equipment used, the better I say. Yes, its a tad obsessive but it makes for a continually clear and usable workspace with less washing up – the most thankless task in home cooking.  

This evening I cleared up the kitchen after my mother made this most delicious and manageable mid-week family meal for all of us to enjoy. I picked up the neatly stuffed, wrapped in pancetta chicken parcels from my butcher. They only required a quick roasting in a moderate oven for 30 minutes. We ate our way through a four litre pot of Mixed Veggies with Caramelised Onions, Roasted Chicken Thighs Stuffed with Mustard, Herbs and Butter and Sweet Potato Mash. There is nothing left. I scowled at the children when they asked to lick their plates. Now that’s a sign of a great meal and an appreciative audience. 


To make the veggies, cut up into chunky pieces a collection of colourful vegetables such as carrots, broccoli, cauliflower, zucchini, or whatever your family prefers. Splash a couple of tablespoons of olive oil into a large saucepan and place over a medium heat. Add all of the vegetables and stir-fry until everything is just cooked through, but not overly soft. This should take about 5 – 8 minutes. The colour should still be vibrant. 

While the veggies are cooking, sauté a medium sized, finely diced Spanish onion with a good grind of sea salt and a tablespoon of olive oil. Do this over a low heat until the vegetables are ready. Add to the vegetables when they are ready and toss through before serving.