One Dish Fits All

Get your grill to go further – add interest to a classic steak by serving a smaller portion of meat and getting inventive with vegetable sides. How about a creamy horseradish slaw and mixed vegetable crisps, with a salad of baby kale and radicchio?

Garnish to the max – a simple entrée becomes a work of art when you get creative with veg. Think about simple accents of flavour and really pushing the presentation. A dish like pan-fried duck breast becomes a work of art when served over a creamy celeriac purée, with jewelled dice of sous vide beetroot, crispy carrot shards and a faintly anise jus.

Switch up classics – use your seasonal palate of veg for a fresh take on old favourites. Serve up sharp Asian slaws, or gratins of greens. Make a mushroom tarte tartin with syrupy balsamic shallots or mix chard stems in your mirepoix.