Veg in to veg out 8 easy tweaks to eke out the goodness
Simply use more veg than you might otherwise. Embellish a sofrito (that trusted base for so many dishes, usually onion, carrot and celery) with leeks, fennel; even tomato (see p12). You could also include other root veg in your mashed potato – swede, turnip, parsnips, and dot more vegetables than normal around your Sunday roast joint or bird.
The British, says Bee Wilson (p7), have a problem with appreciating fresh produce. Do as the Romans do and make your meals a veritable vegetable party, like Rachel Roddy’s minestrone (p12).
Have more dishes on the table, but smaller ones – little tastes of many vegetables, such as our Asian-inspired spread (p8).
Any straightforward overnight pickle means you’ll always have ready-toeat veg to hand. Kylee Newton’s easy pickle brine recipe is always a winner (p9): it makes the most of a glut, preserves flavour and crunch, and adds lip-puckering sweet/sour/salty notes to any dish.
Final flourishes aren’t just for aesthetic effect. Throw some chopped spring onion, radish, fresh herbs or something pickled on to your plate before serving to give it a nutrient boost.
A slaw is a great thing to have around. Grate your choice of root veg, toss together, and dress in a mix of oil, acid, salt and flavour (such as garlic, ginger, chilli, herb, spice). Slaws are better after a couple of days in the fridge – eating more veg doesn’t mean cooking anew each day.
Swap in a vegetable where you’d normally have something else, such as a finely diced celeriac instead of risotto rice, or spiralised courgette in place of spaghetti, as Tom Kerridge does on p15.
Sneak veg into dishes to dupe the dubious into eating some goodness. Our pick of vegetable bakes (p10), with fudgy squash and parsnip cakes, shows this needn’t mean being too virtuous.