Not-so-boring Veg Recipes

If you've never been keen on vegetables, these imaginative recipes using home-grown British veg should change your mind. It can't be denied: common-or-garden vegetables get a bad press. Perhaps it goes back to those overcooked school dinners with the inevitable limp, tasteless greens. Or maybe it was because our parents told us that greens were good for us - a sure way to put off any child! But properly and imaginatively cooked, they can be delicious and are vital in keeping us healthy, something that's particularly important for growing children. So instead of just viewing them as a dull accompaniment, make vegetables the tasty central feature of the meal. The recipes below will give you a taste of British vegetables at their best.

Broccoli
If you're put off buying broccoli because of the large proportion of thick, sometimes woody, stems that you don't really want to eat, it's worth trying Tenderstem broccoli. It's succulent, with a mild flavour, and the texture is more like that of asparagus than traditional broccoli. What's more, there's no wastage as you can eat the whole vegetable. Homegrown Tenderstem broccoli is available during July and August and it is imported throughout the rest of the year. It's available from all good retailers including Asda, Booths, Co-op, Marks & Spencer, Morrisons and Sainsbury's.

Asparagus
British asparagus far excels imported asparagus in flavour and is a true gourmet dish. However, the season (May and early June) is very short so make the most of this delicacy while it is available.

Peas & Beans
Truly fresh garden peas and beans have a flavour that can't be matched by frozen ones and are great in soups and summer salads.

Chantenay Carrots
Sweet, flavoursome Chantenay carrots with their distinctive short triangular shape are an old variety that fell out of favour in the 1950s and '60s, due to their difficult growing requirements. However, thanks to the enthusiasm and determination of Nottinghamshire farmers, the Howard family, who have spearheaded the revival of this tasty variety, it is back in the supermarkets and proving popular with individuals and restaurants alike.

Leeks
Versatile leeks, with their subtle flavour are a treat from August through to March but really come into their own in the winter months when there aren't many fresh vegetables around. Their subtle flavour also makes them excellent in soups and stocks.

Brussels Sprouts
Brussels sprouts are traditional at Christmas but they are available from August to March and go well with many winter game dishes as well as roast chicken and turkey. They are often disappointing due to overcooking but, given the right treatment, it's a different story. For good flavour and texture buy small, firm sprouts, wash thoroughly in cold water, trim off damaged leaves and cut crosses in the base of larger sprouts. Cook for no longer than 8 minutes in boiling water or steam them.

For new ways of using them, try:
  • Tossing them in butter and sesame seeds or top with crispy bacon;
  • Adding raw shredded sprouts to stir fries;
  • Frying leftover sprouts with mashed potato and some seasoning to make delicious bubble and squeak;
  • Caramelising them by putting them in a pan with a knob of butter, a drizzle of balsamic vinegar and some seasoning. Cook until nicely caramelised.
Brussels sprout chiffonade with bacon, garlic and shallots
Asparagus and Avocado with Broad Bean, Olive and Basil Salad
Brussels Sprouts with Chestnut and Sage Butter
Leeks and Potato Rösti with Monkfish Kebab
Greek Lamb Casserole with Chantenay Carrots, Olives, Tomatoes and Feta
Summer Bean, Pea and Feta Salad
Penne with Tenderstem Broccoli, Bacon and Creme Fraiche
Stir-Fried Sprouts with Honey, Ginger and Lemon
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