If there’s one vegetarian food trend in the last few years that I’ve been firmly behind, it’s the roasting of whole vegetables, so they can be carved or portioned at the table. Long gone are the days when chefs used to chop vegetables into small pieces and try to disguise them as something else; if it says ‘carrot’ on my menu, you’ll be getting a whole carrot on the plate that’s been cooked with as much care and attention as any piece of meat or fish. When I was working with Marcus Rashford during lockdown, I did a lot of work around cooking on a budget, and the first and easiest way to save money in the kitchen is to switch to a more vegetable-focused weekly menu. But, to keep you interested, the vegetables need to be substantial and attention-grabbing in terms of flavour, just like in my cauliflower dish (overleaf).
photograph JAMES LEE
''Long gone are the days when chefs used to chop vegetables into small pieces to disguise them