Crumbed goats’ cheese on pea purée

There’s something comforting about vegetable purées – maybe it has something to do with their similarity to baby food. Cauliflower, celeriac, parsnip, sweet potato, leek, peas and Jerusalem artichokes are all delicious blended until smooth and creamy, and when flavoured with garlic, herbs, spices and/or a dairy element you can add a new lease of life to the most everyday vegetables.