We all know that we should be eating our five-a-day of fruit and veg, and in fact, why stop at five portions? Go for ten! If forced to make a choice, I admit I prefer vegetables over fruit. After my first tentative stab at a Brussels sprout eight years ago I stockpile them when they’re in season. Nothing beats a grilled aubergine topped with feta cheese and the crunchy butteriness of kai lan and choi sum are so moreish.
Throw anything at a pasta bake: broccoli, cauliflower, aubergine, onions, leeks, it doesn’t matter, it will be delicious. A simple vegetable stir-fry with mushrooms, greens and eggs is fantastic with some warmed-up tomatoes. Stews are ever so accommodating since you can keep adding to it. I rarely finish my stews in one go, and leftover-reheated stew with new carrots and leeks cannot be beat on a winter’s day. Instead of crusty bread or potatoes, have it with more vegetables: spinach, Brussels sprouts, kale, beetroot or cabbage.
A horrible experience with broccoli and a juicer means that I’m not terribly enthusiastic about drinking my vegetables – carrot juice is about as far as it goes, and even then why not just crunch on an actual carrot? Avocadoes and watercress never let you down, whether it’s breakfast, lunch, dinner or a midnight snack. Lettuce (gem, romaine or just plain leafy) make for great “bases”. I have it with my smoked salmon and eggs in the morning in lieu of a muffin or toast. Try it as a wrap or with your mince: instead of pasta spoon the cooked mince into little “shells” of lettuce.
There are some lazy nights when we come home late and just want to flop into a chair. That’s when the handful of salad leaves are so handy. Even if it’s an incredibly lazy evening and pizza is on the cards, I still throw on top any leaves we have in the fridge. You can use rocket to make it feel more authentic, but I think mine is just as fanciful with the glorious purple and green and white colours.
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