These vegetable side recipes don’t just blend into the background, they make veg the hero and are the ideal way to get more nutrients into your diet. Cabbage recipes jamie oliver of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle?

It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes. The cost per serving below is generated by Whisk. Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries. French beans, mangetout, artichokes and asparagus.

When it comes to herbs, try rosemary, bay, tarragon, fennel or marjoram. On the spice front, cardamom, fennel or cumin seeds, dried chilli or saffron are all a delight. You can also include other fragrant ingredients in the mix, such as garlic, fresh chilli or ginger, turmeric or horseradish. To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar. I like to keep them in their own pink little world. These are the best apple recipes to reach for when you have a few too many of the fruit to hand.

Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. As seen on his Channel 4 series One Pan Wonders, Jamie Oliver’s slow-roasted pork shoulder with apple is a low-effort alternative to your usual roast pork to try this autumn. Sit the pork shoulder in the tray and drizzle with 2 tablespoons each of olive oil and red wine vinegar, finely grate over the whole nutmeg, season generously with sea salt and black pepper, and rub well. Wash, trim and halve the carrots lengthways. 2 hours, then reduce the heat to 150ºC and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed. Snap up the crackling and place back on top, then enjoy as is or hold in the oven until needed.

Batch up the extra portions to stash in the fridge or freezer for future meals. 1995 – 2021 Penguin Books Ltd. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House’s Privacy Policy. We’d love to pop into your email inbox every Friday with inspiring recipes from Penguin’s world-leading cookery writers, the latest cookbook releases, ebook deals and more.

This tasty, nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. The cost per serving below is generated by Whisk. Put a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil. Add the garlic and the bay leaves, followed by the onions.

Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.