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29 April 2012

New Book: Eat Your Veg by Arthur Potts Dawson Plus Win 1 of 5 signed copies!

We are very pleased to have teamed up with Octopus Publishing who have kindly given us five copies of Arthur Potts Dawson's new book, Eat Your Veg, to give away. Not only will you get the chance to own the book soon after its release but it will be signed by the author himself. This is the start of some very exciting competitions and we hope to bring you more great book prizes over the coming year.

With many people consciously deciding to reduce their intake of meat, whether it is to save money, reduce environmental impact on the planet or just to lead a healthier lifestyle, vegetables are returning to take centre stage on the table.

However this isn't a book about being a vegetarian. Arthur Potts Dawson says,

“We all know we should eat more veg. 

We all know we should eat less meat. This book isn’t a preach or a rant about why cooking and eating fresh, seasonal, local, organic food matters, though of course, it does. Eat Your Veg is simply a storehouse of my favourite recipes encouraging you to do just that – eat more vegetables.”

Arthur Potts Dawson is passionate about good food, eating well and making the most of what’s fresh, local and seasonal. Most people will know him from his appearances on Market Kitchen and also as the founder of The People's Supermarket.

In this new book, vegetables are very much put at the forefront of cooking that celebrates all that is tasty and good about fresh produce.
Eat Your Veg presents a mix of classics, basics, simple food and show-off dishes that make the most of what’s in season. Whether you receive organic food box deliveries, go to farmers' markets or raid what's on special offer at the supermarket – you can enjoy more veg, every day.

There are recipes for beetroot soup with cumin and coriander; butternut ravioli with brown butter; radish salad with pomegranate & cannellini beans; leeks on toast with cheese and Worcestershire sauce; and raw porcini salad with parmesan & parsley – all arranged in an easy-to-use format by vegetable type. As well as individual recipes, there are also four gorgeous Feasts that can be pulled together for entertaining family and friends. Arange of sharing dishes (some which contain a bit of meat or fish) which together will create a fantastic spread centred on vegetables.

Alongside an essential seasonal guide to what’s best when, Arthur also provides key skills that will help you get the most out of vegetables – whether it’s mashing, roasting, pickling, etc. In Eat Your Veg Arthur provides a refreshing range of delicious recipes and adaptable ideas that will provide inspiration for everyone – even a die-hard meat freak.

To whet your appetite here is a recipe from the forthcoming book.

Braised chickpeas with chard, fennel & tomato

This dish is the type of cooking I do every day at home. All the ingredients complement each other brilliantly, are super-nutritious and can be eaten as a complete meal.

Serves 4–6

  • 400g dried chickpeas, soaked in cold water overnight and drained
  • 400g red chard, cut into 2cm pieces
  • 2 fennel bulbs, trimmed and tough outer leaves discarded
  • 75ml olive oil
  • 2 garlic cloves, thinly sliced
  • 2 tsp fennel seeds
  • 1 tsp dried red chilli flakes
  • 2 red onions, finely diced
  • 2 tomatoes, roughly chopped
  • 2 tbsp herb vinegar

Put the chickpeas into a large saucepan and cover well with fresh cold water. Bring to the boil, skimming off any white foam that rises to the surface, then reduce the heat and simmer for 1 hour, or until just tender but still with some bite. Drain and set aside.

Meanwhile, cook the chard in a saucepan of salted boiling water for 5 minutes, then drain and set aside. Cut each fennel bulb into eighths and cook in a separate saucepan of salted boiling water for 5 minutes, then drain and set aside.

Heat the olive oil in a saucepan. Add the garlic, fennel seeds and chilli flakes and cook over a medium heat for 2 minutes, until the garlic starts to turn golden brown, stirring occasionally. Add the onions and cook for 5 minutes, again stirring occasionally. Add the tomatoes and chickpeas and cook for another 5 minutes before adding the cooked chard and fennel and the vinegar. Stir through, season with salt and pepper and serve.

For your chance to win a signed copy of Eat Your Veg by Arthur Potts Dawson visit our competition page here (Sorry – this competition has now closed)

Eat Your Veg
By Arthur Potts Dawson
Published: 7th May 2012 by Octopus Publishing
Price: £25.00

If you missed out on the competition or didn't win you can buy a copy of the book here:

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