TASTE SEPTEMBER 2019 107Where does the inspiration
come from?
I followed my instinct and heart – and
travelled to countries and cultures that
I’ve always found fascinating, especially
when it comes to meat-free cooking.
We tend to put labels on veggie cooking,
but what I found in India and Israel is
that it’s all just really good cooking.
It was truly exciting to see so much
delicious, innovative, clever food.
Is there anything people might
not have seen before?
That’s always hard to predict – but
I hope so. Often the most radical thing
is just a tiny tweak that saves you time
and effort, and ultimately gives you
a better result. We put loads of my
favourite hacks in the TV show, and
there are extra tips on nearly all the
recipes in the book.
How do you get the maximum
flavour out of veg?
Wow, what a question. Well, first of all,
freshness helps, and surfing the seasons
so the natural depth of flavour is already
there when you start. Cooking over
charcoal or wood imparts beautiful
flavour – as well as roasting and slow-
cooking, which essentially concentrates
any ingredient’s natural flavours. And
then, of course, kissing it with citrus,
incredible olive oil and herbs. These
are just a handful of ways you can get
maximum flavour from veg.
Any must-have equipment
for cooking veg?
Yes! A pestle and mortar, a very fine
grater, one large and one small top-
quality knife. A hand blender. Large
bowls for dressing and marinating
ingredients.
Any tips for getting kids to eat
more veg?
This is probably one of the most
important questions of our time, and
it’s a serious business when you’re
competing with processed food. We
have to normalise the bounty of nature
and also make it exciting. Without
being dramatic, you have to be as
impactful as the junk food brands and
adverts that promote unhealthy food.
Firstly, cooking veg well and making
it taste nice is a good start. Then have
fun with your kids: shopping, buying,
growing, drawing, tasting different veg.
Forget about what they don’t like, and
concentrate on what they might like.
All kids can be erratic and change their
minds – their palates and understanding
of food are moving targets, which means
you’d have to be a superhero to get it
right all the time. But the very fact you
care means you’re already an A* parent,
no matter how hard you struggle.Is freshalwaysbest?
Absolutelynot.Freshis bestwhenit’s
definitelyfresh– soprobablywithin
36 hoursof beingpicked.But,chances
are,frozenvegis goingtobemore
nutritiousthansomethingthat’ssat
in a warehouse for several days. The
technology behind freezing is incredibly
efficient, it’s normally done within
8 to 10 hours of harvest. So my take
is to eat both. I always have peas,
sweetcorn, broad beans, spinach and
a whole myriad of fruit in the freezer.Does veg still fill you up in the
same way as meat?
This shouldn’t be a short answer. But
in very simple terms, I’ve found while
writing these recipes that – as well as
ticking all the nutrition boxes – the
portions are generous and you’re always
left feeling full. Plus, your daily veg and
fibre count is up, which helps to control
blood glucose and keep us feeling fuller
for longer – as well as keeping our gut
happy. Ultimately, I would never suggest
you would eat one of my dinners if it
didn’t genuinely make you feel happy,
replete and satisfied.What’s your fave veg?
That’s outrageously unfair. I’m struggling
to choose between wild mushrooms,
acorn squash and aubergines.Most underrated veg?
T he onion family. Always the
bridesmaid, never the bride.Veg with biggest flavour punch?
Jerusalem artichoke.What’s the most unusual veg
you’ve eaten?
I s cactus a veg? That was unusual for me,
but it’s widely eaten in Mexico and very
nice it is too. Cactus is open to being
cooked many ways – grilled, roasted,
stewed, raw ... Delicious.SUMMER TAGLIATELLE
SERVES 4
20 MINUTESfresh basil 1 bunch (30 g)
garlic ½ clove
blanched almonds 50 g
extra virgin olive oil
Parmesan cheese 25 g,
plus extra to serve
lemon ¼“Vegetables can be
truly fulfilling if they’re
given the same love
and attention as
a prime cut of meat ”WINA COPY
Foralmostendlesseasyand
deliciousveggiemealinspiration,
lookoutforVeg(PenguinRandom
House)byJamieOliver(R430),
availableatgoodbookstores.
Tostanda chancetowinone
ofthreecopies,visittaste.co.za.EXCLUSIVE COOKBOOK EXTRACT