A case for going green

Picture / Carolyn Robertson

We need at least five servings of vegetables and fruit a day for good health. As variety is the spice of life, variation in diet is the best way to make sure we're eating lots of what's good for us, along with all those other foods we love.

The key to delicious vegetable cookery is great produce. The better the ingredients, the less you need to do to make the dish taste good.

You don't have to turn vegetarian to see that vegetable cookery can be as innovative and delicious as any other.

Globe artichokes, in season from October until Christmas, are a feast. Steaming or boiling is the simplest way to cook them, as no elaborate trimming is needed.

Eating them is a sensuous ritual. Gently pull off each leaflike petal, one by one, and dip in vinaigrette, then nibble at just the tender bottom part while licking all the saucy juices. Sublime.

Buttery sauces such as hollandaise, or even just melted butter are often served with globe artichokes, but I like the luscious consistency and lemony tang of vinaigrette.

For the ratatouille I've taken some licence and served essential ingredients in a deconstructed form, topped with crisply fried haloumi. Originating in Cyprus, haloumi is a stretched curd cheese, stored in brine. You can buy vacuum packs of it in in most larger supermarkets.

To finish, the delightful combination of fragrant mango and mascarpone in a fragile pastry shell is irresistible.

Chef's tip

* To retain the maximum goodness in vegetables, avoid boiling them when possible, as much of the nutrient value leaches into the water. Baking or roasting will seal in the juices and nutrients and caramelise natural sugars, which helps to to boost flavours.