All fresh food is good for us but some vegies are so chock-full of essential nutrients that they earn super vegetable status. Here’s a guide to the top 10.
Winter brassicas are caramelised in an oven with stock powder,salt and pepper and served with lemon wedges.
While I love mashed potatoes with a roast,an Irish colcannon is a fantastic change up.
This recipe makes twice as much “mayo” than is needed for the salad,but it’s a staple in my house,and great in raw vegetable slaws.
Buttered greens are one of winter's best dishes. With a squeeze of lemon and a good grind of pepper you don't need to do much more.
These pancakes are great,but you could top them with Otafuku sauce and Japanese mayonnaise and take them in an okonomiyaki direction.
Take your sprouts far beyond the usual roasted with pancetta/bacon scenario. They are the perfect vehicle for a bit of sweet and heat. If your sprouts are on the larger side,halve them before cooking. If you don't want any extra roasted cashews (trust me,you really do) you can halve the quantity.
If you think Brussels sprouts are boring,think again. They taste like the sweet,young,tender cabbages they really are when cooked quickly with mustard seeds and makrut lime leaves - used for flavour and aroma,not for eating.
This is layers of goodness that works as a phenomenal side to the plethora of Christmas eats or as a standalone celebratory meal.
Brussels sprouts' reputation as a vegetable-dodger's worst nightmare is wholly undeserved. Cook them properly and they're absolutely delicious. This recipe is a guaranteed smash hit.