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    Matching Herbs with Veggies

    To celebrate National Vegetarian Week, Carole Poirot helps us enhance our veggies with the perfect herb combination!

    "We all know that we should eat more vegetables than we probably do. However, memories of veggies boiled to within an inch of their life with all taste and colour drained from them doesn’t make it a particularly attractive prospect. So, the solution is to make those vegetables taste as good as they’re intended to. This is where herbs come in. Pairing your vegetables with suitable herbs will go a long way to make them more appealing even to the fussiest of eater."





    Season with: Coriander, parsley, garlic, paprika

    Preheat the oven to 425F/220C/gas mark 7. Wash the artichoke thoroughly and top and tail. Open the outer leaves slightly, sprinkle with lemon juice and cover tightly with aluminium foil. Cook for 60-90 minutes, depending on the size of the artichoke; when the centre is of a meaty consistency, the artichoke is cooked. Remove from the oven and serve.





    Season with: Dill, rosemary, basil, nutmeg

    Preheat the oven to 425F/220C/gas mark 7. Wash the asparagus thoroughly and snap the bottom inch or so with your fingers; the stems will naturally break where the tough woody bit ends and the tender stem begins. Drizzle with olive oil and spread the asparagus into a single layer on to a baking tray. Sprinkle with salt and pepper if desired. Place in the preheated oven and leave to roast for 15-20 minutes, until tender, turning occasionally to ensure an even roast. Remove from the heat and serve.





    Season with: Thyme, coriander, shallots, chives, dill

    Preheat the oven to 180C/350F/gas mark 4. Trim the ends of the beetroot and discard. Place on a baking tray and drizzle with olive oil. Cover each individual beetroot tightly with aluminium foil and place in the oven. Leave to roast for 35 minutes. Then, remove from the oven, take off the foil and return to the oven for a further 15-20 minutes, until tender. Remove from the oven and serve.





    Season with: Shallots, rosemary, thyme, basil, garlic, chives, nutmeg, dill

    Preheat oven to gas mark 8 (230C) and drizzle with olive oil and seasonings. Roast for twenty minutes before serving warm.





    Season with: Rosemary, parsley, shallots, dill, thyme

    Simply chop the cucumber however you desire before sprinkling the seasonings and adding to a summer salad.


    Green Beans



    Season with: Dill, thyme, shallots, rosemary, parsley, garlic, paprika

    Add butter into a pan and sauté the seasoned green beans for 1-2 minutes before serving warm.





    Season with: Parsley, paprika, dill, thyme

    Preheat oven 400F/200C/gas mark 6. Wash the leeks thoroughly and remove any dried ends. Grease a roasting pan, brush leeks with olive oil and sprinkle with salt and pepper, if desired. Place the roasting tray on the middle shelf of the preheated oven and roast for 35-40 minutes. Throughout roasting, drizzle leeks with broth in order to keep them moist. Remove from the oven and serve.





    Season with: Coriander, thyme, shallots, parsley, garlic, paprika

    Put the seasoned mushrooms in a pan with butter on medium-high heat. Depending on the pan size and the quantity of mushrooms, let them cook for around 5-10 minutes to suit your taste.





    Season with: Parsley, coriander, thyme, chives, dill

    Melt butter in a skillet and cook the seasoned radishes for around ten minutes on low heat. They’re ready to serve when they have browned and softened.





    Season with: Shallots, chives, basil, garlic, dill, mint, paprika

    Preheat oven to gas mark 3 (160C). Drizzle your tomatoes with olive oil and apply seasonings before placing on a baking sheet and roasting for one hour.

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