DINNER RECIPES WITH VEGETABLES RECIPES

Steps:

• 1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
  2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
  3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
  4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

Steps:

• 1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
  2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
  3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
  4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.