by Tom Kerridge
1 shallot, finely diced
30g cornichons, finely sliced, plus 1 tbsp pickle juice from the jar
1 tsp Dijon mustard
2 tbsp flat-leaf parsley, finely chopped
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two large baking trays with baking parchment.
2 Cut the carrots, potatoes, swede and turnips into 2cm chunks; cut the beetroot into 1.5cm chunks. Place all the root veg on the lined baking trays and drizzle with olive oil, then sprinkle with salt, pepper and the caraway seeds. Cook on the top two oven shelves for 45 minutes, giving the veg a stir halfway through.
3 Meanwhile, for the dressing, mix the ingredients together in a bowl until combined. If the dressing is too thick, add a little water to loosen it.
4 Add the frozen peas to a small pan of boiling water, bring back to a simmer and blanch for 1 minute, then drain in a sieve and refresh under cold running water; set aside. Separate the lettuce leaves and cut each one in half lengthways.
5 Remove the tray of roasted veg from the oven and leave to cool.
6 To serve, divide the lettuce between serving plates and top with the roasted veg. Scatter the peas over the salad and spoon on the dressing.
Russian roasted veg salad
Roasted Moroccan carrots with lentils
North African spices are more subtle and aromatic than fiery and hot, so in this dish they bring out the natural sweetness of the carrots. This warm salad is great on its own as a light lunch or dinner, but it will also work well as a side with some simply cooked chicken or fish. V
Serves 4
495 calories per serving
800g baby carrots (assorted colours, ideally), scrubbed
1 tbsp cumin seeds, lightly crushed
1 tbsp Aleppo pepper flakes
3 tbsp blossom honey
3 tbsp extra-virgin olive oil
1 onion, finely chopped
3 celery sticks, finely diced
3 garlic cloves, sliced
1 tbsp ras el hanout
2 x 250g packs cooked Puy lentils
2 tbsp water
A handful each of parsley and mint, roughly chopped
150g feta cheese, crumbled
Sea salt and freshly ground black pepper
1 lemon, to serve
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.
2 If any of the baby carrots are bigger than the others, cut them so that they are all an even size, then place all the carrots on the lined baking trays.
3 Sprinkle the carrots with the crushed cumin and pepper flakes and drizzle with the honey and 2 tbsp of the extra-virgin olive oil, sharing equally between the trays. Season with salt and pepper. Roast in the oven for 20–25 minutes, giving the carrots a good stir halfway through cooking.
4 Meanwhile, heat the remaining 1 tbsp oil in a sauté pan. Add the onion and cook for 4–5 minutes until it starts to turn brown. Add the celery and garlic and cook for another 2 minutes.
5 Stir in the ras el hanout and cook for 1 minute, then add the cooked lentils with the water and warm through. Remove from the heat and stir in half the chopped herbs.
6 Divide the lentils between warmed bowls and pile the roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.
Roasted Moroccan carrots with lentils
THERE ARE SO MANY amazing vegetables on supermarket shelves these days that the idea of every meal revolving around meat seems limiting and quite old-fashioned. Cutting down on meat and including more vegetables in your diet is not only a step forward for your health and the planet, it’s going to be a positive influence on your bank balance too. If you replace even just a few of your usual meat-based meals with veggie ones, you’ll quickly notice how much you save.
If, up until now, veg shopping has tended to centre on the standard trio of potatoes, carrots and onions, this is your chance to try something new and exciting. Beetroot lends the risotto here an amazingly vibrant colour, while butternut squash gives the pasta bake here a luxurious creamy sauce. There are eight varieties of veg and beans in the Minestrone, so each mouthful provides a different texture and taste. And do give the curry a go – I guarantee even the most passionate of sprout haters will be converted!
Vegetables are so versatile, it’s high time we celebrated them properly, promoting them to be the central hero of a meal more often, rather than just sitting on the side. From pizzas and curries to pasta dishes, tray bakes and even filo-wrapped veg parcels (here), I hope the recipes in this chapter will encourage you to cook more veg-centred meals. You’ll be impressed by their fantastic depth of flavour, I promise.
Roasted vegetables and rocket pesto
Using rocket to make pesto is a nice alternative to the usual basil, adding an extra peppery flavour and taking it to another level. Any leftover pesto can be stirred through pasta – it keeps well in the fridge in a jar topped with a layer of olive oil. V
Serves 4
700 calories per serving
400g long beetroot (or round beetroot, cut into wedges)
400g rainbow carrots
300g baby parsnips
400g butternut squash
2 tbsp extra-virgin olive oil
1 tbsp fennel seeds
2 baby cauliflowers, halved
500g hispi cabbage, cut into 4 wedges
Sea salt and freshly ground black pepper
For the rocket pesto
90g rocket leaves
1 garlic clove, grated
25g pine nuts, toasted
25g basil leaves
40g Parmesan, finely grated
Juice of ½ lemon
120ml extra-virgin olive oil
2 tbsp light olive oil
To finish
25g pine nuts, toasted
A handful of rocket leaves
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two roasting trays with baking parchment.
2 Peel the beetroot, carrots and parsnips, and cut away the skin from the butternut squash. You want the veg to be in similar-sized pieces to ensure they cook evenly, so cut any larger root veg in half lengthways and then cut the squash into similar-sized wedges. Place in a single layer in the roasting trays. Drizzle with the extra-virgin olive oil and sprinkle with salt, pepper and the fennel seeds. Roast for 20 minutes.
3 Take the trays out, add the cauliflower and cabbage and turn to coat in the oil. Swap the oven shelf position of the trays and cook for a further 20 minutes.
4 Meanwhile, make the rocket pesto. Have a large bowl filled with water and ice to hand. Bring a pan of water to the boil, add a pinch of salt, then plunge the rocket into the pan and blanch very briefly. As soon as it’s wilted, scoop it out with tongs or a slotted spoon and drop it into the iced water to cool quickly.
5 Drain the rocket and squeeze out all water. Place in a small food processor and add the garlic, pine nuts, basil, Parmesan, lemon juice and both olive oils. Blend until smooth. Season with salt and pepper to taste.
6 Once the vegetables are cooked, share them between warmed plates and drizzle with the rocket pesto. Scatter over the toasted pine nuts and fresh rocket leaves. Serve straight away.
Roasted vegetables and rocket pesto
Feta and greens filo triangles
For these parcels, filo pastry provides a crunchy contrast to the creamy feta and leafy green filling, which is also balanced by a sweet and sharp tomato chilli sauce. V
Makes 6
385 calories per serving
Olive oil spray
1 onion, finely chopped
4 garlic cloves, finely chopped
250g cavolo nero, trimmed of thick stems and chopped
250g spinach, chopped
250g chard, chopped (including stems)
250g reduced-fat feta cheese, crumbled
50g pine nuts, toasted
A bunch of dill (20g), roughly chopped
½ nutmeg, freshly grated
Finely grated zest of 1 lemon
6 sheets of filo pastry, each 45 x 25cm
Sea salt and freshly ground black pepper
Sesame seeds, to sprinkle
For the tomato chilli sauce
50g caster sugar
50ml red wine vinegar
400g tin chopped tomatoes
½ tsp dried chilli flakes
1 Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and sauté for 4–5 minutes until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes to soften slightly. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely.
2 Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes until thickened.
3 Preheat the oven to 220°C/Fan 200°C/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into 6 portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out.
4 Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 1.5cm from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes until golden and crispy. Serve with the warm tomato chilli sauce.
Feta and greens filo triangles
Miso ramen
So many amazing Japanese flavours are breaking through into the foods we eat now, and this one-bowl meal shows them off a treat. It’s a good one to try if you’re not sure about the taste of tofu, as it is fried in a delicious sweet and sticky glaze. V
Serves 4
355 calories per serving
5 tbsp miso paste
1.5 litres water
2 tbsp soy sauce
2.5cm piece of fresh ginger, grated
12 shiitake mushrooms
225g smoked tofu, cut into 4 slices
2 tbsp liquid aminos
250g soba noodles
16 baby corn
1 tbsp vegetable oil
8 baby pak choi
200g beansprouts
2 red chillies, finely sliced on an angle
2 spring onions, finely sliced on an angle
4 tbsp crispy seaweed
2 tbsp black sesame seeds
1 tbsp sesame oil, to finish
1 Place the miso, water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Let simmer for 5 minutes.
2 Meanwhile, place the smoked tofu in a shallow bowl and pour on the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
3 Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 minutes.
4 Add the baby corn to the miso broth and cook for a further 4 minutes.
5 Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu out of its bowl, shaking off any excess liquid aminos; save this. Gently place the tofu in the frying pan and cook for 2–3 minutes on each side until browned. Now add the reserved liquid aminos to the pan (it will bubble up) and let it reduce to a glaze. Remove from the heat.
6 As soon as the soba noodles are cooked, drain them in a colander and rinse under cold water, then divide between 4 serving bowls. Add the pak choi to the miso broth and remove from the heat.
7 Divide the pak choi, baby corn and beansprouts between the bowls. Ladle over the miso broth and add the tofu. Garnish with red chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straight away.
Miso ramen
Minestrone
It takes a bit of effort to get all the veg prepped and ready for this minestrone, but it’s totally worth it as you’ll be rewarded with a hearty soup that is packed with layer upon layer of flavour and texture. Keep portions stashed in the freezer for a quick midweek evening meal, or to take to work in a flask for a nourishing lunch. V ❄
Serves 8
420 calories per serving
4 tbsp olive oil
2 onions, diced
3 carrots, peeled and diced
2 small sweet potatoes, peeled and diced
3 leeks, well washed, halved lengthways and chopped
4 celery sticks
8 garlic cloves, sliced
2 x 400g tins chopped tomatoes
2 litres vegetable stock
4 sprigs of rosemary, leaves picked, finely chopped
1 tsp dried Italian mixed herbs
200g dried wholemeal spiral pasta
200g green beans, trimmed and cut into 3cm lengths
100g greens (cavolo nero, cabbage, spinach)
400g tin borlotti beans, drained
2 handfuls of basil leaves, finely chopped
4 tbsp sun-dried tomato pesto
Sea salt and freshly ground black pepper
To finish
1 large courgette, grated
50g Parmesan, finely grated
1 Heat the olive oil in a large pan over a medium-high heat. Add the onions, carrots and sweet potatoes and cook, stirring occasionally, for 15–20 minutes or until softened and caramelised. Add the leeks, celery and garlic and cook for a further 5 minutes.
2 Tip in the tinned tomatoes, pour in the vegetable stock and add the chopped rosemary and dried herbs. Bring to a simmer and allow to simmer gently for 10 minutes.
3 Meanwhile, break the pasta spirals in half. Add the pasta to the pan and cook for a further 8 minutes.
4 Now add the green beans, greens and borlotti beans and cook for a further 5 minutes. Stir in the chopped basil and sun-dried tomato pesto and season with salt and pepper to taste.
5 Ladle the minestrone into warmed bowls, scatter over the grated courgette and then grate over lots of Parmesan to serve.
To freeze minestrone: Cool and pack into one- or two-portion tubs (without any courgette or Parmesan on top) then freeze. Defrost fully in the fridge overnight. Reheat in a pan over a medium heat (or microwave on high) until hot right through. Finish with grated courgette and Parmesan.
Minestrone
Beetroot risotto with goat’s cheese
This special risotto makes the most of a classic flavour pairing and it has an amazing colour. The walnuts break up the smooth texture of the rice and goat’s cheese, while the seaweed flakes act as a salty, umami seasoning. V
Serves 4
755 calories per serving
500g pre-cooked beetroot, peeled
1.25 litres vegetable stock
1 tbsp butter
1 tbsp olive oil
3 long shallots, finely chopped
2 garlic cloves, finely chopped
300g risotto rice
250ml red wine
1 tbsp chopped thyme leaves
50g Parmesan, finely grated
Sea salt and freshly ground black pepper
For the dressing
80g butter
1 tbsp red wine vinegar
1 tbsp chopped thyme leaves
75g walnuts, toasted and roughly broken
To finish
100g goat’s cheese log, cut into 8 slices
2 tsp dulse/kombu seaweed flakes
2 handfuls of rocket leaves
1 Put 300g of the cooked beetroot
into a small food processor and blitz until smooth. Pour the vegetable stock into a saucepan, add the beetroot purée and heat gently. Roughly chop the remaining beetroot; set aside.
2 Melt ½ tbsp butter in a large saucepan over a medium heat. Add the olive oil, then the shallots and cook for about 5 minutes until just softened. Add the garlic and cook for 1 minute. Add the rice, stir to coat, then cook for 3–4 minutes to lightly toast it.
3 Pour in the wine, add the thyme and cook, stirring, until most of the liquid has been absorbed. Now add the beetroot stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes, until the rice is cooked but still slightly al dente and all the liquid has been absorbed. Taste for seasoning, adding salt and pepper as needed.
4 Meanwhile, for the dressing, melt the 80g butter in a small pan until it turns a golden brown. Take off the heat and add the wine vinegar to stop the cooking. Add the thyme, walnuts and chopped beetroot.
5 Preheat the grill to high. When the risotto is ready, remove from the heat and stir though the remaining butter and the Parmesan. Lay the goat’s cheese on a baking tray and grill for 2–3 minutes until browned.
6 Divide the risotto between warmed bowls and top with the dressed beetroot. Add the goat’s cheese slices and sprinkle with seaweed flakes. Finish with the rocket.
Beetroot risotto with goat’s cheese
Pumpkin and spinach dhal
The lentils and pumpkin absorb the other flavours exceptionally well in this creamy curry. The pumpkin also adds a delicious sweetness, which is counterbalanced by the ginger and spices, making it a lovely, warming meal. You can use butternut squash if you can’t find pumpkin. V ❄
Serves 4
420 calories per serving
735 calories with raita and paratha
2 tbsp vegetable oil
1 onion, sliced
3 garlic cloves, chopped