Type: Cooked Veg
Roasted whole cauliflower
Keep all the leaves on the head of cauliflower: they are deliciously crisp and tasty when roasted. I like to serve this…
Tenderstem broccoli with soy sauce, garlic and peanuts
This is also lovely with (an equal quantity of) choy sum, if you prefer, instead of the broccoli. If you use choy…
Fried broccoli and kale with garlic, cumin and lime
You can blanch the broccoli and kale well ahead of time here: a good few hours. Once half-cooked, refreshed and dried, it’s…
Roast cabbage with tarragon and pecorino
This is served at room temperature so that the pecorino keeps its texture and flavour. It’s perfect alongside a roast chicken or…
Mustard-marinated kale with asparagus
There’s a little bit of massaging and marinating here, but you can do this up to 4 hours in advance of serving,…
Roasted asparagus with almonds, capers and dill
This is a dish which my husband Karl cooks at home a lot, on the weekend. He tends to be a bit…
Cavolo nero with chorizo and preserved lemon
This delivers in so many ways: all the goodness of hearty dark green cavolo nero, all the pops of surprise from the…
Quick okra with sweet and sour dressing
Anyone who loves okra will never stop trying to convert those who think they don’t love okra to the vegetable. Anyone put…
Garry’s stir-fried cabbage with garlic and chilli
This is, as my friend Garry Bar-Chang showed me when he was cooking up a Taiwanese feast, a very easy way to…