TAKING SIDES

No longer happy to sit on the sidelines, vegetables are taking their rightful place at centre stage, stealing the spotlight from meaty mains.

Some (cauliflower, celeriac) are being roasted whole before being carved and sauced tableside. Others (beets, rutabaga) are baked like whole fish under a salt crust and cracked open in front of guests to inhale the fragrant steam. Even much-maligned broccoli gets the royal meat treatment in our Roasted

Broccoli Steaks with Buttermilk Dressing and Crispy Crumbs (recipe p. 99).