Win: The Flexible Vegetarian by Jo Pratt
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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Fennel – because it gives every meal a nice twist!
Asparagus, you can’t beat the taste of English asparagus, signalling that spring is here
Aubergine, hands down. So versatile.
Aubergine tempura with honey, cumin & labneh, aubergine in black bean sauce, baba ghanoush, stuffed, turned in to pickle/relish…
<3 it
Broccoli! Not only is it delicious and healthy but I have a lot of childhood memories associated with it as my sister loves it too.
I couldn’t live without tomatoes – from the vine-ripened smell in summer that is so redolent of the season, to using tinned tomatoes to add flavour and sweetness to winter stews, soups and curries.
I love tomatoes, hot or cold. Tinned, dried, any which way they always improve a meal.
Onion – foundation of so many dishes in so many different culinary styles.
Red cabbage – nothing more delicious than braised red wine red cabbage with roasted duck and mash. Also love that it turns my coleslaw and pickles a delightful shade of pink!
Potato….when your down to you’re last quid you can conjure up something different every time
My favourite vegetable has always been broccoli. I remember whilst growing up my Mum piling our plates high with ‘trees’ and we’d devour it all to her delight. Healthy and versatile, my favourite way to cook broccoli is roasting it in the oven covered in my homemade basil pesto with chickpeas and onions chucked in too. Yum!
Wow I didn’t realise this would be such a tough one to answer haha such a keen veggie. After far too much deliberation, I think I’ll go for beetroot. Perfect in any season and time of day. It’s so versatile, whether it be in a tart, salad, roasted or turned into fritters. It can even be used in baking. I’ve become obsessed with it buying 2 bunches a week recently!