You can vary both the beans and the vegetables in this recipe. I often use romanesco instead of cauliflower: it’s great as a substantial salad or as a side.
Unlike a chutney, the vegetables in a piccalilli are salted rather than cooked, so they stay crunchy, and the result is somewhere between a pickle and a salad.
On a rooftop in New York a soil-free system of growing towers that provides the vegetables for the restaurant beneath has started a foodie revolution.
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch Read more
A spoonful of soy sauce does seem to help the vegetables go down, and stir fry is a good way to introduce a new variety in among the familiar carrots and peas.
This gorgeous chutney recipe comes from Tom Bradbury, chef at The Cornwall Hotel Spa and Estate (www.thecornwall.com).
I love this mélange of the best early roots with some grilled mackerel, or just by themselves for a vegetable-fix supper.
This simple apples-on-toast combination is unbelievably good, says Xanthe Clay.
The Lost Gardens of Heligan in Cornwall provide a rich variety of vegetables – as well as one unusual ingredient.
Sweet summer favourites, the vegetables here are cooked together first, then baked with an egg whenever needed for lunch or supper.
