Vegetables

Although I could never become a total vegetarian, vegetables are definitely the last food I would want to give up. They offer a vast scope of tastes, shapes, textures, colours and characters and, as a result they provide one of the most inspiring areas of cookery. Yet, vegetables are often not given much thought at all – carelessly prepared, overlooked and plonked on the table as if they were simply obligatory but unimportant accompaniments. These indifferent vegetables are nearly always boiled as if that was the only thing you could do with them. In fact, it is vegetables above all ingredients which adapt well to every kind of cooking method.