Vegetables
Recipes, reviews and food commentary on vegetables
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Spag bol and instant tacos: Anna Jones' store-cupboard recipesUse up odds and ends in a bolognese-style sauce, or turn that tin of beans at the back of the cupboard into a filling for a Tex-Mex taco
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Cauliflower steaks and buffalo wings: can I make a hearty, dirty meal from this assertive brassica?No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it can be a substitute for meat -
How to cook the perfect colcannonSt Patrick’s Day should not be the only excuse to make this incredibly comforting dish of buttery mash and greens – here’s how to make colcannon perfectly
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The Shepard avocado is consistently smashed online – and hatred of the green menace intensifies as Hass avocados go out of season
Avocad-NO: why does everyone hate the Shepard avocado? -
Thomasina Miers' recipe for clams with wild garlic and nut picadaMight clams be the original fast food? Try them Catalan-style, with a white wine and wild garlic picada
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Meera Sodha's vegan recipe for burnt garlic and black bean noodlesFermented black beans combine with toasted garlic for a super-savoury noodle dish you’ll want to add to your repertoire
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Anna Jones' easy stem ginger pudding recipesAn irresistible apple and double ginger cake and a ginger fool with lemon and rhubarb
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Why does garlic feature in every savoury dish?You don’t have to use garlic in everything – there are other ways to add flavour
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Rachel Roddy’s recipe for vegetable polpetteThis unbeatable antipasto is simplicity itself: just mashed veg, egg, cheese and bread, seasoned, dipped in breadcrumbs, and deep-fried to a crisp finish
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Meera Sodha's recipe for vegan Creole riceA sweet and smoky one-pot rice dish that’s great on its own or as a side -
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Four Spanish stews: recipes by Nieves Barragán MohachoFour warming bowlfuls from the chef at Sabor: slow-cooked beef, fish stew, chicken with roasted red peppers, and lentil and green beans -
What to do with leftover pastaHow to repurpose excess cooked pasta in salads, frittata or this enterprising leftover spaghetti ‘lasagne’
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Which vegetables should stay in (and out of ) the fridge?Many vegetables don’t need refrigeration at all, which makes perfect sense when you think about where they grow


The new vegan Meera Sodha’s recipe for store-cupboard lentil salad