Vegetarian

Vegetarian

In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).

Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.

Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.

The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.

Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.

This was my first taste of the south of France.

Beguiling as a French fry, but with so much more charisma.

This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.

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Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.