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Vitamin-loaded juices for the family.
Simple and delicious starters.
Memorable meals with these gourmet, healthy ideas.
Complement your main course with these delights.
End your meal with these less sinful sweet nothings.
Often regarded as the vegetable that mainly makes its appearance at the dinner table during the cold, winter months, it’s time to squash this misconception about, well, squash.
This versatile member of the cucurbita family, which counts melons and courgettes as its close relatives, can be enjoyed throughout the year as a comforting main dish – hello squash lasagna! – a cheery side, or a rich, buttery dessert pie.
The carotenoids that give squash its signature bright yellow or orange hue help to eliminate free radicals and combat cancer. Squash also contains an abundance of beta-carotene and lutein, both of which are crucial in maintaining healthy eyes.
A nutrient powerhouse that boasts a healthy amount of vitamins A, B, C, K and folic acid, this fibre-rich gourd makes a great low-calorie substitute for pasta. Followers of vegan, low GI, low-carb and fasting diets have been known to hail it a miracle ingredient.
Types of squash:
One of the most common varieties, this butterscotch-coloured winter squash is dense and creamy. It caramelises well when roasted at a high temperature and holds its shape.
Great for: Roasting and soups.
Also known as the Japanese squash, the pumpkin-shaped Kabocha has a subtle, honeyed sweetness and smooth, almost fibreless texture.
Great for: Soups, purées, or as a sauce.
As its name suggests, this melon-shaped squash’s flesh separates into mild-tasting spaghetti-like strands when cooked.
Great for: Roasting and as a gluten-free replacement in pasta recipes.
Shaped like its namesake, this squash reveals a sweet, slightly nutty-flavoured golden-yellow flesh when halved. Also known as pepper squash, it’s ideal for stuffing.
Great for: Roasting, soups and purées.
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Celeriac has to be the unsung hero of the vegetable world, knobbly, odd-shaped and too often ignored. With a subtle, celery-like flavour and nutty overtones, you can mash and serve it with your festive roast or in soups or purees. A great alternative to s
With an earthy, sweet flavour and long tuberous root, it comes as no surprise that the parsnip is closely related to the carrot. This fleshy tuber is chock-full of vitamins, essential minerals and dietary fibre.
A sweet alternative to the regular Russet or Yukon gold, this humble root lends itself to a plethora of different cooking methods. Great as a casserole dish or simply steamed, this spud is no dud when it comes to health-boosting benefits.
Chilli is also known as chilli peppers. The substances that give chilli their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
An apple cucumber gets its name because of its resemblance to a green apple. It has a crispy, juicy flesh, very sweet taste, and can be eaten without peeling the skin off. After it ripens, it develops soft prickles or spines that are white.
Black Knight carrots are readily distinguishable by their ink stained skin with variegations of orange and ivory blushing through from the root's core. The flesh's colour is a contrasting warm yellow.
Higher in beta carotene, and vitamins C and A than its green counterpart, red oak lettuce also provides a good proportion of fibre, folate and minerals. Enjoy this attractive, frilly leaf in salads, sandwiches and side dishes.