Not guilty of murder!

At last we’ve learned to love the vegetable

WE ARE, thank goodness, no longer a nation that cooks its vegetables to death.

we don’t think automatically of meat and two veg, cabbages and carrots. Supermarkets sell aubergines and ratatouille in tins, and housewives

cook things like celery and chicory that they once used only in salads.

I love vegetables. Recently, I went on a protein- only diet… no vegetables, no fruit, just meat, eggs and fish. I lasted two days.

I could live happily on vegetarian food — not cranky cutlets and soyabean rissoles, but just good vegetables. The variety is endless, and there are dozens of ways to treat the old favourites too.

Here are a few ideas for carrots, leeks, peas and beans… Carrots with ginger and sugar: Boil peeled carrots in salted water to which has been added 1 tbsp sugar. when cooked, toss them in melted butter and a pinch of ground ginger. Leek and walnut salad: Split leeks lengthwise, and cook in salted water. Don’t overcook, and drain well on a cloth. while they are still hot, pour a well- seasoned oil and vinegar dressing over them. Chop a few walnuts, and scatter on top along with 1 tbsp chives or spring onion tops. Serve as a cold first course. Mixed vegetable Mornay: This makes a good lunch or vegetarian main dish, or you can serve it with the Sunday roast.

Slightly undercook any selection of vegetables — say a small packet of frozen peas, four carrots, one small cauliflower, a stick of celery and four sliced courgettes.

Drain well and place in a fireproof dish. plunge a couple of tomatoes into boiling water to loosen their skins, peel and cut into quarters. Add to vegetables. Make a pint of creamy cheese sauce and pour over everything. Just before serving, reheat in the oven to brown the top slightly. French-style peas: Cook some frozen peas (preferably the very little ones.) Shred up the outside leaves of lettuce. Slice a large Spanish onion and cook gently in 2 oz butter until it is soft and transparent.

Add the shredded lettuce, fry another minute and mix into the peas. Add 2 tbsp cream and plenty of black pepper. Reheat in the oven. Beans: Try mixing up the varieties of beans. Cook some fresh French beans, add a small tin (without the liquid) of butter beans, and a packet of cooked, frozen broad beans.

Garlic is good with beans. Crush half a clove and add to 2 tbsp of melted butter. Mix into the beans and serve piping hot.