With many people consciously deciding to reduce their intake of meat, whether it is to save money, reduce environmental impact on the planet or just to lead a healthier lifestyle, vegetables are returning to take centre stage on the table.
“We all know we should eat more veg.
We all know we should eat less meat. This book isn’t a preach or a rant about why cooking and eating fresh, seasonal, local, organic food matters, though of course, it does. Eat Your Veg is simply a storehouse of my favourite recipes encouraging you to do just that – eat more vegetables.”
In this new book, vegetables are very much put at the forefront of cooking that celebrates all that is tasty and good about fresh produce.
Eat Your Veg presents a mix of classics, basics, simple food and show-off dishes that make the most of what’s in season. Whether you receive organic food box deliveries, go to farmers' markets or raid what's on special offer at the supermarket – you can enjoy more veg, every day.
To whet your appetite here is a recipe from the forthcoming book.
Braised chickpeas with chard, fennel & tomatoThis dish is the type of cooking I do every day at home. All the ingredients complement each other brilliantly, are super-nutritious and can be eaten as a complete meal.
- 400g dried chickpeas, soaked in cold water overnight and drained
- 400g red chard, cut into 2cm pieces
- 2 fennel bulbs, trimmed and tough outer leaves discarded
- 75ml olive oil
- 2 garlic cloves, thinly sliced
- 2 tsp fennel seeds
- 1 tsp dried red chilli flakes
- 2 red onions, finely diced
- 2 tomatoes, roughly chopped
- 2 tbsp herb vinegar
Put the chickpeas into a large saucepan and cover well with fresh cold water. Bring to the boil, skimming off any white foam that rises to the surface, then reduce the heat and simmer for 1 hour, or until just tender but still with some bite. Drain and set aside.
Meanwhile, cook the chard in a saucepan of salted boiling water for 5 minutes, then drain and set aside. Cut each fennel bulb into eighths and cook in a separate saucepan of salted boiling water for 5 minutes, then drain and set aside.
Heat the olive oil in a saucepan. Add the garlic, fennel seeds and chilli flakes and cook over a medium heat for 2 minutes, until the garlic starts to turn golden brown, stirring occasionally. Add the onions and cook for 5 minutes, again stirring occasionally. Add the tomatoes and chickpeas and cook for another 5 minutes before adding the cooked chard and fennel and the vinegar. Stir through, season with salt and pepper and serve.
For your chance to win a signed copy of Eat Your Veg by Arthur Potts Dawson visit our competition page here (Sorry – this competition has now closed)
Eat Your Veg
By Arthur Potts Dawson
Published: 7th May 2012 by Octopus Publishing
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