News
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Six Veges That Prove Beauty Does Not Equate with GoodnessConfucius may have been on to something when he said "Everything has beauty, but not everyone sees it." Here are six not-so-gorgeous root... -
Top 6 Rhubarb RecipesRhubarb may be considered a vegetable, but for connoisseurs it is the first eagerly awaited fruit of spring. Here are our favourite recipes... -
How to Pair Wine with AsparagusGreen or white, grilled or sautéed: matching asparagus with wine needs some flair. Falstaff helps you make the right choice. -
Celebrating Carrots: The Orange SuperfoodToday is International Carrot Day! The orange superfood is one of the most popular and widely eaten root vegetables. We present our... -
Best Asparagus Recipes for SpringWhether you make it the star of the show or just a supporting act, get some spring in your step with these 10 tasty asparagus recipes. -
Seven Star Potatoes to Seek OutWant to recreate that perfect brasserie frite or perhaps Joël Robuchon’s legendary mash? Then you’ll need a specialist potato for the job.... -
Rome and Its ArtichokesNowhere else in the world are so many artichokes eaten as in the 'Eternal City', and these days the vegetable has never been so... -
Pumpkins: Many Faced GiantsPumpkins grow across six continents and have been an integral part of culinary and cultural life for thousands of years...and not just at... -
Top 10: Recipes with PumpkinWhether Hokkaido or butternut, pumpkin is suitable for so much more than just Halloween decorations. Here we reveal our best pumpkin... -
Ageing Gracefully: Fermented VegetablesFermentation not only preserves food, it also gives it an irresistible umami taste over time. But why? -
Beetroot: The Original AphrodisiacThe beauty of beetroot, Aphrodite's favourite vegetable. -
Tomatoes: The Most Popular Varieties, the Best RecipesThere's a reason why the tomato is by far the most popular vegetable: so sweet, so fruity, so beautiful to look at - and made for recipes... -
The Seven Best Vegetables to Grow from Kitchen ScrapsFancy growing your own windowsill vegetable garden, reduce waste and save money at the same time? All you need is a few kitchen leftovers...
Recipes
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Roasted Beetroot, Avocado & Sunflower SeedsUS celebrity chef Joshua McFadden uses vegetables from six different seasons in his recipes. He creates delicious dishes as a result. -
Broccoli SoupNormally we only eat florets of broccoli, but there is so much goodness and flavour in the stalk – this simple, delicious soup from Max La Manna's book ensures that none of it is lost. -
Kale with Mozzarella & TomatoesChef Abra Berens prepares the kale with cherry tomatoes and wild rice. Creamy mozzarella rounds off the dish. -
Spinach & Rhubarb Stew with Saffron RiceSpinach doesn't always have to be accompanied by a fried egg and roast potatoes. Why not try a delicious classic from Iran? -
Spinach Soup with Mozzarella and Tomato GremolataIn this dish from the cookbook PUR by Christian Henze, vegetables are the star. -
Green is Hope SaladOriental spring on a plate: green salad, caramelised lemons and pine nuts – the chefs from Habibi & Hawara in Vienna present their favourite spring recipe. -
Carrot-Orange Gazpacho and Power Smoothie ShotsGuests at the 2014 Academy Awards were revived after the ceremony with these shots created by Wolfgang Puck. -
Carrot Noodles with Coriander PestoIf you like zucchini noodles, try these ones made of carrot. Served with coriander pesto, sour cream and crispy croutons. -
Roasted Cauliflower with TomatoesChef Abra Berens shows how to prepare the white vegetable tastefully: she serves the roasted cauliflower with green olives and sweetly caramelised cherry tomatoes. -
Braised CabbageWe make the side dish the star and show that cabbage – when properly treated – can unleash a burst of flavour that doesn't need to play second fiddle to a roast. -
Cauliflower with Apple Cream SauceThis fruity and creamy cauliflower dish is pure comfort food and ideal for cold days with little time to cook. This recipe is from chef Rainer Klutsch, a Transylvanian dish from his childhood that his grandmother used to cook for him. -
Spinach with Goma (Sesame) DressingJapanese cooks use sesame seeds (goma) in a number of ways. Here sesame seeds and sesame paste are used to make a dressing for spinach – a perfect foil for its salty nuttiness. -
Courgette Salad with Saffron Yoghurt, Honey and NutsThis summery creation is by top chef Rudi Obauer, prepared with courgettes from the farm of actor Tobias Moretti – but it will taste just as good made in your own home kitchen with local ingredients. -
Green Asparagus with Sauce GribicheThe combination of green asparagus and the classic French Sauce Gribiche is one of those match-made-in-heaven dishes. It just works – and it's easy to put together, too. -
Luxembourg Hash BrownsIn the new 'Zero Food Waste' cookbook, the Too Good To Go team combines crispy pan-fried potato hash browns with apple compote. The sweet and savoury combination of apple and potato is a classic, and this dish is easy and inexpensive to prepare, too. -
Loaded Hasselback PotatoesThe idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice. -
Portobello Mushroom "Pizzas"Who says pizza and gluten-free don't go together? True Neapolitans might not agree these delicious portobellos qualify as real pizzas but they will find them delicious! -
Grilled Turnip Steaks with Béarnaise SauceIt's worth firing up the grill for these smoky vegetarian steaks. -
Grilled Cauliflower with Padron Peppers and SalsaBittersweet chocolate gives this classic Catalan salsa a mysterious force – and turns simply grilled cauliflower into a memorable dish. -
Braised BeetrootOven braised beets with basil and fresh goat cheese make an ideal starter or part of a vegetarian meal -
Beetroot CarpaccioCombined with creamy goat's cheese and spicy horseradish, the beetroot cuts a particularly fine figure. -
Asparagus and Wild Garlic QuicheAnja Auer welcomes spring with this tasty combination of asparagus and wild garlic - a winning side dish for an early barbecue gathering. -
White Asparagus with Orange HollandaiseHere is a fruity interpretation of a spring classic. -
Artichokes with Green SauceA simple but all the more aromatic dish that highlights the deliciousness of artichokes. -
Quick RatatouilleJulian Kutos draws inspiration for this dish from a bountiful choice of summer vegetables.