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Beyond defrosting and reheating, you may be surprised to learn that microwaves are also great for cooking green vegetables, potatoes and even eggs• Got a culinary dilemma? Email feast@theguardian.comAccording to a recent study by energy firm Utilita, microwaves typically cost 8p a day to use, compared with 87p for an electric cooker, so you are wise, Mark, to utilise yours in these tight-belted times.Besides defrosting, reheating and melting things such as butter and chocolate, you could also cook veg in one. “It’s my preferred method,” says chef Tim Anderson, whose latest book, JapanEasy Bowls & Bento, is out in October: “You retain flavour, colour, texture, and can fine-tune the cooking to the second.” Not everything works, but he has had more hits than misses. “Green vegetables such as broccoli, green beans, asparagus, mange tout and spinach are fantastic in the microwave,” he says. Ben Tish, chef director of the Cubitt House group in London, agrees: “Put green, leafy veg [kale or cavolo nero, say] in a bowl with a splash of water, lemon juice, salt, pepper, chilli flakes, sliced garlic and a good amount of extra-virgin olive oil.” Cover and cook on high until wilted for “delicious ‘braised’ Italian greens [that are] as good as the traditional method”.Got a culinary dilemma? Email feast@theguardian.com Continue reading...