Prep and Organise: First, prepare all your vegetables as described in the ingredients list. It’s helpful to group them by cooking time: the hard vegetables (carrots, broccoli) in one bowl, and the softer ones (onion, pepper, courgette, mushrooms) in another. Keep the garlic and thyme separate.

Heat the Pan: Place a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the olive oil and allow it to heat up for a minute. You’ll know it’s ready when the oil shimmers slightly.

Cook the Hard Vegetables: Carefully add the carrots and broccoli florets to the hot pan. Spread them in a single layer as much as possible. Sauté for 5-7 minutes, stirring only occasionally, until they begin to get tender and you see some nice browning on the edges.

Add Softer Vegetables: Now add the red onion, bell pepper, and courgette to the pan. Continue to sauté, stirring a little more frequently, for another 4-5 minutes until they are tender-crisp.

Brown the Mushrooms: Add the mushrooms to the pan. Cook for 3-4 minutes without stirring too much, allowing them to get some colour. Once they've browned nicely on one side, give everything a good stir.

Add the Aromatics: What works best for me is to create a small space in the centre of the pan by pushing the vegetables to the sides. Add the sliced garlic and thyme sprigs to this space and cook for about 1 minute until the garlic is fragrant and lightly golden. Be careful not to let it burn. Then, stir it all together with the rest of the vegetables.

Deglaze the Pan: Pour in the white wine or vegetable stock. It will sizzle and steam immediately. Use a wooden spoon or spatula to scrape up all the tasty brown bits (known as fond) from the bottom of the pan. Let the liquid bubble and reduce for about a minute, coating all the vegetables in a delicious glaze.

Season and Serve: Remove the pan from the heat. Discard the woody thyme stems. Season generously with the sea salt and freshly ground black pepper. Stir through the freshly chopped parsley and serve immediately.