Forget everything you thought you knew about cauliflower: its life as a soggy school dinner side is a thing of the past, and it’s now the hottest veg of the year.
Our three easy, veggie-friendly recipes include a five-minute cous cous, a deliciously creamy curry and roasted cauliflower fajitas. Prepare to be amazed: you honestly won’t miss the meat.
Been a long week? Our hearty stew recipe from ocadolife magazine is super-easy to make, and perfect for feeding the whole family with minimum fuss.
Odd-looking but utterly delicious, celeriac can be used just like potatoes once peeled. The nutty, slightly celery-like flavour of the vegetable is perfect when blended into a smooth, warming soup.
As delicious as they are trendy, kale crisps are surprisingly easy to make. Try our take on the light snack with an East Asian twist.
1 bag Essential Waitrose Curly Kale (200g), washed and shaken dry
1–2 tsps Saitaku Mirin Seasoning
3–4 sprays Filippo Berio Mild & Light Olive Oil Spray
¼ tsp Bart Chinese Five Spice Powder
Salt and pepper, to taste
- Preheat the oven to 150°C, and line a large baking tray with baking parchment.
- Place the kale on the tray in a single layer. Spritz with 3–4 sprays of olive oil, and sprinkle over the mirin, salt and pepper.
- Bake for 15 minutes, or until dry and crispy.
- Place the kale crisps in a bowl and sprinkle over the five spice powder, adding a little more salt to taste if necessary.
Did you know that radishes are one of the UK’s fastest growing vegetables? They only take about four weeks to grow from seed to ready-to-eat radish. Their bright colour, peppery flavour and crisp, crunchy texture stands out in both cold and warm salads: read on for seven different ways to enjoy them…
Since it’s in season, make the most of fresh, peppery rocket leaves with Natoora’s Spaghetti with Rocket and Lemon recipe. Only taking 15 minutes from start to finish, it’s perfect for a midweek meal.