Mega-Fast Veg
Fact: vegetables are total taste and health gods. They boost your immune system. Sort your hair and skin out. Kick-start your energy. Cook them right and they taste more than right. Team them up with your best mains or slap loads centre stage.
I love 'em.
Great griddled veg
The best vegetable plate in the world? Could be.
Method
1. Prep veg. Courgettes: cut lengthways in thinnish strips or diagonal chunks. Peppers: Cut in half or quarters. Ditch seeds, pith, stalk. Asparagus: Cut off woody end. Red onions: Peel. Cut in chunks. Aubergines: Slice thinly across. Butternut squash and sweet potato: Peel. Cut in 1 cm/1/2in slices.
2. Preheat griddle pan. Tip veg on plate. Brush with very little oil. Slap veg on really hot pan to sizzle till underside is char-grilled. Turn with tongs. Some bits will cook quickly - thick ones will take longer. Remove each veg as it's ready till all are done.
3. Slap veg on plate. Dress with what you will. Bit of olive oil, lime or lemon juice, sea salt, optional finely chopped chilli, chopped fresh herbs. Eat warm or room temperature.
Eat with:
Shaved ParmesanCrumbled goats' cheese or feta
Garlic or harissa mayo
Hummus
Salsa verde
Guacamole
Hey ... works with everything...
Ingredients
Courgettes
Red or orange peppers
Asparagus
Red onions
Aubergines
Butternut squash
Sweet potato
Olive oil
Sea salt and black pepper
Lemon or lime for squeezing
Chilli (optional)
Fresh coriander or parsley
Courgettes
Red or orange peppers
Asparagus
Red onions
Aubergines
Butternut squash
Sweet potato
Olive oil
Sea salt and black pepper
Lemon or lime for squeezing
Chilli (optional)
Fresh coriander or parsley
Green beans
with tomato &
garlic
My brother Tom plays five-a-side on Saturdays, goes food shopping for the week then cooks dinner for his uni mates or his girlfriend. He does his beans this way. Note: if you're cooking freshly picked beans skip the tomato and garlic - just quick boil them.
Method
1. Boil pan of water with bit of salt. Chuck beans in. Cook till just softening. Drain well.
2. Heat a little oil in a frying pan. Throw in the garlic. After a few seconds add tomato then beans. Turn well till heated. Serve.
For 2-3
200 g/7 oz fine green beans, both ends cut off
2 garlic cloves, finely sliced
1 tomato, chopped small
Little olive oil
Sea salt and black pepper
200 g/7 oz fine green beans, both ends cut off
2 garlic cloves, finely sliced
1 tomato, chopped small
Little olive oil
Sea salt and black pepper
Speedy fried potatoes
What's scrunchy outside, hot, soft and flaky inside, a bit salty
and usually addictive? Try cooking these in duck fat - any
excuse to roast duck breast, just save the fat for this.
A great way to use up cold boiled or roast potatoes.Method
1. Slap duck fat or olive oil to heat in a frying pan that's large enough for all spuds to sit flat.2. Add spuds when hot. Let edges get good and crusty before turning with palette knife. Bits may flake off but no problem.
3. When hot and golden all over squeeze a bit of lemon, sprinkle herbs and sea salt. Serve.
Variation: Speedy Salad Niçoise
Why not slap on half a tin drained tuna, few black olives, warm boiled egg cut in two.
For 2
Cold cooked potatoes, cut in chunks, or 450 g/ 1 lb, cooked fresh
1-2 tbsps olive oil or duck fat
Sea salt and black pepper
Parsley, coriander or dill, chopped
Lemon for squeezing
Cold cooked potatoes, cut in chunks, or 450 g/ 1 lb, cooked fresh
1-2 tbsps olive oil or duck fat
Sea salt and black pepper
Parsley, coriander or dill, chopped
Lemon for squeezing
