Vegetables have long been treated as supporting players – a side dish, a garnish, an afterthought. But a growing number of chefs are flipping that script, showing that when vegetables are treated with care, creativity and confidence, they can deliver as much depth, satisfaction and excitement as any meat-led dish.
For chef and food writer Claire Thomson, author of ‘Tomato’ and ‘Mushroom,’ great cooking starts by choosing ingredients that can hold their own. By understanding how vegetables behave, how different cultures build flavour around them, and how seasonality sharpens taste and value, veg-forward cooking becomes not a compromise but a joy. From budget-friendly storecupboard staples to clever techniques to win over even the most sceptical eaters, her approach makes a compelling case for letting vegetables take the lead – on the plate and in our everyday diets.
“It is fascinating to take one ingredient and explore how other cultures and cuisines have made that ingredient their own, with a whole canon of recipes with that one ingredient at its core,”says Claire.
“Tomatoes and mushrooms are revered in many different parts of the world and used in many different styles of cookery. Choose flattering ingredients to compliment them and there’s nowhere to hide – they are the star of the show. Using items like these as the main ingredient, complemented by a supporting cast, is good cookery practice. I thrive on it.”
I have met hundreds of children who say they hate tomatoes, but love pasta or pizza with tomato sauce
It just makes sense to make veg the mainstay of our diets, she adds. “For our health, for our household budgets and for the planet. Make seasonal veg a mainstay and these winning factors really fall into place.”
And if you (or your kids) still need convincing? “Never ever say never,” says Claire. “Tastebuds change. And how you cook and serve an ingredient matters hugely. Case in point: I have met hundreds of children who say they hate tomatoes, but love pasta or pizza with tomato sauce. You just need to learn to love other ways in which that ingredient is used. Mushrooms are more tricky, but little by little is my way – try adding grated field mushrooms to meatballs.”
One item worth a spot in your trolley? “Dried mushrooms are a storecupboard boon,” says Claire. “Dried porcini are cheaper than fresh and wow, do they impart flavour – would rather that over truffle-scented oil, any day!”
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Claire Thomson is a chef, food writer and author. Her latest book, Mushroom, is out now.
