Here are some quick tips to help you make sure each vegetable in your order has the chance to shine, and win over any sceptics: after all, over-boiling never did sprouts any favours.
Only peel when necessary.
Most nutrients are found near the skin’s surface and leaving peeled veg soaking allows nutrients to leach out, plus a scrub and rinse saves time. Nearly all squash have edible skins that soften beautifully in the oven (we’ll warn you if not!) and if you don’t want any darker skins affecting the colour of a dish, do try roasting them with smoked paprika to make your very own crisps, the same applies to potato peelings. Talking of roasting…
If in doubt, roast!
A few things are much better stir-fried or steamed (broccoli, kale, chard) but in general, you can’t go wrong roasting veg in chunks with plenty of oil and salt. Roasted cabbage wedges and roasted cauliflower florets are both total game changers compared to soggy school dinner horror shows!
Be smart with your salt.
When boiling or par boiling, add a generous amount of salt to the water beforehand, like you would with pasta. This will ensure consistent seasoning as it can permeate the whole pan whilst cooking.
Don’t chuck the tops.
The green tops of young celeriac, kohl rabi and bunched carrots or beets are really a bonus vegetable portion that can be used in their own right. Cauliflower greens are also perfectly good and fennel fronds make a nice garnish. Don’t forget all kinds of scraps can be put in the pot if you’re making stock.
Squeeze lemon on your spinach.
Whether you’re vegetarian or not, iron is important and the kind found in greens is poorly absorbed. Thankfully, its bioavailability can be tripled by vitamin c, and citrusy dressings make leaves taste even better!
Don’t forget the freezer.
It’s rare to find someone who has loads of time to dedicate to canning, pickling and chutney-making but preserving produce when it’s at its best supplements seasonal eating and batch-cooking for later keeps mealtimes interesting whilst avoiding waste. Soups and sauces can be portioned up and frozen, and raw, cut up veg like squash roasts up a treat without prior defrosting.
Experiment and get inspired.
Try substituting salt with miso or soy sauce or put an unfamiliar spice mix like Moroccan Ras el Hanout or Indian Chaat Masala to the test. Little twists can transform dinner from ordinary to extraordinary. Stumped for ideas? We’re here to help you decide what to rustle up next and discover new favourites. From clafoutis to gnudi, from compote to chimichurri, from laksa to lasagne, our recipe section has you covered.
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