The Great Big Veg Challenge

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E is for Endamame and Ricotta Pasta
2007-06-01 19:46:00
 Our farewell to the Edamame Bean came from a suggestion from a blog comment left by Wellunderstood. We mixed the cooked edamame beans with penne pasta, grated parmesan and ricotta cheese, a handful of lardons of bacon and I added a generous handful of chopped basil leaves. Speed of consumption is a key indicator in our house and this meal was eaten by Alexandra and Freddie with indecent haste. Freddie said "These beans are as good as meat. And they're green!" This has to be the perfect food for a veg-phobic. Both children scored the meal a nine out of ten. We move on....and boy have we found a good one.Read about the Great Big Vegetable Challenge
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E is for Edamame soup
2007-06-01 10:45:00
 Our flirtation with the celebrity health bean, edamame, continues. My husband Chris braved the calico-goddesses at the temple of health that masquerades as an organic food shop. A comment left by a japanese lady on the blog explained that edamame are simply baby soybeans, plucked from their mother-pod at an untimely age. They are like baby sweetcorn. Freddie and Alexandra looked a little sad when I told them. But that didn't stop them from slurping down edemame soup. This tastes quite subtle and is simple to make. The children named it Baby Bean soup. Freddie gave this soup a confident 8 out of ten. I feel that my vegetable-eating credentials are such that I can now look the healthfood shop assistants straight in the eye. EDAMAME SOUP1 medium onion, finely chopped1 teaspoon olive oil1 potato, peeled and cut into small cubes750g frozen edamame beans, defrosted2 tablespoon crème fraîche Salt and pepper to season1.2 litres/2 pints of vegetable stock In a pan, saute the onion an...
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E is for Edamame Tortilla
2007-05-29 07:55:00
 "It is the magic bean that has virtually all the health benefits of eating meat, but none of the blood and gore." Daily MailOur first E vegetable is the Edamame bean. This is a vegetable that appears to have a PR machine behind the scenes working flat out. There are pronunciation tips(ed-ah-mah-may). It is described as a superfood, a magic bean, the "only vegetable that contains all nine essential amino acids". Having all nine essential amino acids sounds impressive. These beans are clearly part of a vegetable elite. I asked for them at three supermarkets with no success - so I went upmarket to an organic shop. This is the kind of place I find intimidating and a little confusing. It's a shop where you can't tell the food from the bath products. The basil and lemon shampoo looked good enough to baste a joint. The shop assistants smiled at me from behind their calico aprons. They looked like they were taking their edamame beans intraveneously. Their skin glowed, their hair sho...

Saturday night, Sunday morning
2007-05-28 15:04:00
Sometimes the Great Big Veg Challenge feels like a game of snakes and ladders. Saturday night was like a flashback to last November. Peas are clearly a trigger point for Freddie. There were only seven of them contaminating an otherwise acceptable plate of ham and potatoes. But somewhere along the line, peas have assumed enemy status. Strenuous efforts are made to prevent them from entering his territory. If they break through his considerable defences, the peas are then cordoned off, banished to the outskirts of the dish. Freddie's knife and fork scuttle around his plate, scooping up all other food to the safety of his mouth. Then distraction techniques are employed. He gently nudges his plate towards his sister, knowing that she will happily hoover up his unwanted veg. If spotted, he claims innocence. Then I wade in with that stalwart of parenting lines. "If you don't eat your peas, there'll be no icecream." This isn't where I want to be. This is why I started the GBVC. But as ...
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D is for Dandelion Tart in a Heart
2007-05-26 08:15:00
 My next consignment of dandelion leaves arrived on the 7.52 train from Pangbourne to Paddington. Their courier was Helen, a work colleague who picked them from her back garden. She had taken extraordinary care with them. They had been washed, patted dry and lined up in neat rows, all facing the same direction and tucked in with kitchen paper. It seemed a bit cruel to remove them, let alone cook them. But the Great Big Veg Challenge has a momentum of its own that is taking over. Freddie wants to know what's on the menu, as do friends at work and neighbours. Then there are all of you out there who encourage us. We reserved these pampered greens for a very special Friday night meal. Alexandra had been away from home for a week on a school trip. So I made four dandelion tarts in heart-shaped tins. Freddie made a little welcome home card for her place. For a second it felt like a Martha Stewart family moment. A split second. That was until I burnt my finger on the oven shelf, drop...
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The game of tag
2007-05-25 07:58:00
I've been tagged by Tinned Tomatoes (its a blogging thing). I always ended up as 'it' in the playground. So here goes.Seven Random Food Facts 1. At the age of nine I kept a Brussel sprout in my mouth for two hours, eating my pudding (conditional on eating the sprout) with the vegetable hidden in the corner of a cheek. After supper I went to the top of the house and threw the sprout out of the attic window, into the garden. 2. At school I held the record for drinking the most glasses of milk without being sick. (8 glasses,the record remains unbroken)3. I had coffee with Tony Blair at his home before he became Prime Minister. 4. I can make great Chelsea buns but terrible pastry.5. My first temping job as a student was to cook for a young schoolmaster who was recovering from a back operation. He was the reason I learnt to cook.6.When pregnant I consumed oceans of Sushi. 7. One year I stayed up until two in the morning icing the initials of all Alexandra?s classmates onto the top...
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D is for Daikon and Potato Cakes
2007-05-19 07:29:00
The satisfaction I felt having tracked down the Daikon is wearing off. Chopping off a section for the Miso Soup doesn't seem to have reduced its size. I suspect it may have the power to grow back overnight. There is a kind of gloom hanging over its corner of my kitchen and even Freddie seems a little too scared to pick it up and clonk his sister on the head. Having googled "Daikon" I think I know why. I have found websites in Japan selling soft plush cuddly Daikons. They come in various sizes and sport a variety of expressions. There is even the celebrated Dokonjo Daikon that captivated the nation's attention when it grew through tarmac and featured on the nightly news. The toy sales-spiel reads, " Yay! Daikon are here! These tranquil Mother radishes are for cuddling, not cooking, in case you were confused. This Daikon Mother sits on a blue pillow and wields a chibi Daikon!" I'm not confused, I'm frightened. Tranquil mother radishes are not to be messed with. Which is why it is ...
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D is for Daikon - Miso Soup
2007-05-18 07:35:00
  Miso Soup with Daikon and PrawnsThe Daikon has a brooding presence in our kitchen. Freddie picked it up and attempted to wallop his sister with it. It does look like a caveman's club.Nobody in the family had ever tried Daikon before so this was a Great Big Veg Challenge for all of us. We tried it raw and it tastes like a mild radish. I then made a miso soup mix and added some rice noodles. I sliced some asparagus tips and a few spring onions and in a pan quickly fried some prawns with some very thinly sliced Daikon sticks adding a splash of soya sauce. Freddie likes the taste of Miso Soup with noodles and asparagus has been one of the big success stories of the Great Big Veg Challenge. Freddie was suspicious of the Daikon. It was interesting to see all his old skills in picking out and avoiding the vegetable were back. Alex is bolder and tried it. "This is a very new thing and I don't think I will like it," said Freddie. But he did, which was good in itself. He rated t...
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Make my Daikon!
2007-05-17 07:47:00
 I woke up at six, googled a picture of a Daikon and made breakfast. The Great Big Vegetable Challenge would grind to a halt unless I could find a D vegetable. I walked the children to school and got on the tube, deciding to stop off in Chinatown. I had a twenty minute window to spot a Daikon and buy it before getting to a meeting in Westminster. No pressure or anything. In my mind I had imagined that at nine in the morning, Chinatown would be bustling, a bit like a scaled down version of a Hong Kong market. It was empty. So there I was with my printed off picture, smudged in the rain, squinting through the windows of grocery stores, searching for the elusive Daikon. I spoke to the men delivering boxes of produce. They were civil but clearly thought I was one sandwich short of a picnic. I forced my way into one store which hadn't properly opened. Inside were shelves of things that must have been fruit and veg from outer space. It looked like the bar in Moss Isley in Star W...
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D is for a dearth of vegetables
2007-05-16 07:38:00
D is a blighted letter; death, divorce, danger, distress. Whoever handed out the names for vegetables in the English language felt uneasy about the letter D. Whilst its neighbour C has a cornucopia of vegetables, D stands out as a dunce. There is a dearth of D vegetables and I hope this is where all of you out there in the worldwide web will help us out.All my hopes rest on Daikon, a Japanese radish. It realises its value to the letter D and can consequently grow up to 3 feet in length and weigh up to 100 pounds. (No doubt to make up for the lack of companions)Finding one presents Freddie and I with several challenges. We will clearly have to hire a forklift truck to carry it home through the streets of London and then won't know what to do with it when we get there.Read about the Great Big Vegetable Challenge
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C is for Cress - Watercress Pesto Sauce
2007-05-15 07:54:00
 We left our comfort zone of salad cress (the girl next door of vegetables)and decided to try out Watercress. Watercress Pesto is a straightforward pesto recipe where you simply replace the basil. Both Alex and Freddie were "starving hungry" (their words), so they attacked their meal like wolves. But three minutes in and they both stopped, looked up and asked for water. "This is too spicy," said Alex."This isn't going to get a very high score", warned Freddie. Making sauces with green vegetables has been a success in the past, particularly with Brocolli Pesto. But watercress tasted too peppery for them. I loved it but Freddie gave it a score of six out of ten, tarnishing the so far unblemished record of cress in the Great Big Veg Challenge. If any of you have any suggestions to make this milder please let me know... Watercress Pesto Sauce IngredientsA bunch of watercress, thicker stalks removedHalf a clove of garlic, crushed1 level tablespoon pine nuts6 tablespoons extra vir...
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C is for Cress Quiche
2007-05-13 11:04:00
 We spent yesterday running the second hand toy stall for the church May Fair in Notting Hill. We had eight trestle tables piled high with other people's cast-offs. You could make a study of the collective neuroses of parents in West London. There were Teach your Baby to read flashcards, Bach and Beethoven music units for toddlers, IQ enhancing cot mobiles and three unopened "Basic Electronic Sets" for 8 plus. We sold out.Back to the Great Big Veg Challenge and we made Cres s Quiche. Not an inspiring title for what was a delicious meal. "Most quiches I don't eat properly but this one I did." said Freddie. He likes cress so much he is also growing some;a suggestion made by many of you.Cress Quiche 500g pack Readymade shortcrust pastry2 punnets salad cress, finely chopped200ml milk175ml cream3 medium eggs, beaten half a clove of garlic, crushed.Salt and freshly ground black pepper30g grated cheddar cheese Preheat the oven to 200'C, 400'F. Roll out pastry and line a 9 inch fla...

C is for Cress and Potato Soup
2007-05-11 07:22:00
 Like a lot of children, Freddie is suspicious of unfamiliar textures. There is neither rhyme nor reason to this but I have learnt through the Great Big Veg Challenge that if I make a soup smooth he will enjoy it. I still tell him exactly what the soup is made from. But nothing scary lurks in the bowl. Now if I get this right, he eats more vegetables. We were discussing the daft names that some employers use in job adverts,asking for an "education centre nourishment production assistant" when what they needed was a dinner lady or recruiting a "vision clearance executive" instead of a window cleaner. We reached the conclusion that I was no longer a mother but a Vegetable Enjoyment Facilitator.  Cres s and Potato Soup 2 tablespoons olive oil2 large potatoes peeled and sliced1 medium onion finely chopped 1 small courgette, finely chopped2 punnets of salad cress finely chopped1 garlic clove crushed1 litre of low-salt vegetable or chicken stock3 tablespoons creme fraicheSalt a...

C is for Cress - Egg and Cress Sandwiches
2007-05-09 19:17:00
 Noone ever said the Great Big Veg Challenge had to be sophisticated. Egg and Cres s sandwiches are simplicity itself, completely unthreatening to the veg-phobic Freddie. In fact, I put these down in front of him, turned round and when I looked back they had gone. The boy must have an "inhale" mode that bypasses normal eating methods in favour of speed. "What's our blog recipe today Mum?" he asked. "That was it." And he seemed pleased. The score was ten out of ten. Last week Freddie was delighted to see that we had visitors from the Falkland Islands on the blog. He stuck a football sticker on his map of the world which completely obscured the islands. The GBVC has so far heard from all continents apart from Antarctica... Egg and Cress sandwiches with basil Hard boil three eggs, mash in a bowl with a teaspoon of low-fat mayonnaise, a teaspoon of creme fraiche and a pinch of salt and pepper.Chop up a punnet of salad cress and mix in - with a handful of chopped basil leaves. Spre...
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C is for Cress
2007-05-09 00:02:00
 The vegetable cress has a great claim to fame. Captain Cook's crew apparently ate something known as scurvy grass to keep them healthy and it belongs to the cress family. Clearly salad cress is a rather more domestic version. It sits in a plastic box looking like a grass lawn in the suburbs. And this is the next vegetable in our challenge.Read about the Great Big Vegetable Challenge
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The Chicory recipe that almost escaped...
2007-05-08 23:50:00
 This is,I promise,our last chicory recipe. It nearly escaped my attention but as I scoured through your many encouraging emails I found this one from Penny W who sent a recipe for chicory cooked in ham and cheese. Penny told me that she learnt this one as an au pair in St Germain-en-Laye in the sixties. Over 40 years on she has kindly passed this on to me and my children. Thank you. Freddie, who is becoming disarmingly keen on chicory, appreciates the addition of ham and cheese and gave it an 8 out of 10. Chicory in Ham and CheeseCook the chicories in boiling water(I added vegetable stock)for about four minutes and then drain. While they are cooking make a cheese sauce. Wrap each piece of cooked chicory in a slice of ham. We chose some thick cut ham which was full of flavour. Line them up in a shallow baking dish and cover in the cheese sauce. I made just a little cheese sauce so that it wasn't too rich and added a little vegetable stock to it. Grate more cheese on top a...
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Farewell to Chicory
2007-05-06 18:02:00
 This is a delicious and very simple salad suggested by someone called Top Veg. You dice a red apple, a green apple, slice a chicory head in thin rings, add a couple of ounces of chopped walnuts, four ounces of red grapes and mix it all up with 3 tbsps of half a freshly squeezed orange juice. You can serve it with a blue cheese dressing. This has to be the first salad that Freddie has ever eaten - so thank you Top Veg. His score - a respectable 6 out of ten. Next stop is Cress.Read about the Great Big Vegetable Challenge
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Vegetables go live!
2007-05-05 20:24:00
The strangest things happen when you start to eat vegetables. This morning Freddie and I were collected by taxi and taken to the studio in Westminster to talk on BBC Radio Ulster's Saturday Show. Freddie and I waited in the lobby whilst important people went in and out to be interviewed about serious matters. He spread his football cards across the floor in fantasy team formations, leaving ministers to step over him. When he told them why he was there, they looked a little jealous. Talking about your favourite vegetables has to be an easier gig than the local election results.Read about the Great Big Vegetable Challenge
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Should you trust a vegetable with so many identities?
2007-05-05 20:05:00
 Chicory is a vegetable in need of an identity card. In British english the vegetable I call chicory is known in US english as Belgian Endive but also travels under the pseudonym of Witloof. Can you really trust a vegetable with so many identities? First of all, I almost had to hire a personal detective to track him down in the shops and then when he's trapped in my kitchen Mr Witloof, as I now call him, tries to confuse me. I've informed Interpol. Freddie has regained confidence in this vegetable. He found caramelised chicory unpleasant so our next attempt in the Great Big Veg Challenge was to combine it with chicken. I adapted this from a recipe from the BBC food site for Chicory baked with Sage and Chicken. We made it a little less fatty. His score was eight of ten. "This is how you should always disguise the vegetables Mum." I could learn a trick or two about disgusing from Mr W... Chicory with Herby Chicken 3 heads of chicory, stalks chopped off and quartered2 tbsp olive...
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C is for Caramelised Chicory
2007-05-01 08:59:00
 Two of you have recommended Cara mel ising Chicory. We did this by blanching the chicory in salted boiling water for two minutes, then draining and putting in a baking tray with knobs of butter on the bottom. Then we added two teaspoons of honey and put it in the oven (at 180)for 15 minutes, basting it and then baking for another 15 minutes. Freddie was unusually optimistic about this recipe, as it contains two of his favourite foodstuffs. Given it had a unattractive stringy and slimy consistency he did well to eat it. Then he said, "I don't like my vegetables sweet." You can't win sometimes. He gave it five out of ten which is a pass. I have to say it tasted medicinal, like antibiotic syrup. I half expected matron to enter the kitchen and take our temperatures. My husband liked it but he did spend 7 years as a child in a boarding school so he has a soft spot for matron's cooking.Read about the Great Big Vegetable Challenge

C is for Chicory and Flageolet Bean Soup
2007-04-29 09:09:00
 I tracked down the Scarlet Pimpernel of vegetables and found mounds of them hiding in Waitrose. They said they were grown in Britain and sported the smiley face of a farmer called Mark. So before they made a getaway, I took them home and turned them into soup.Chicory and Flag eolet Bean Soup 3 chicory, cored2 cloves chopped garlic2 tablespoons olive oil1 can flageolet beans in water480 ml chicken or vegetable stock4 tablespoons half-fat creme fraicheSalt and pepper to tasteSeparate the chicory leaves and blanch in salted boiling water for 3 minutes. Meanwhile saute chopped garlic in olive oil till soft. Take out chicory with slotted spoon, roughly chop it and add it to the garlic and oil. Saute for 4 minutes on a gentle heat. Transfer to a bigger pan and add stock and heat gently. Drain your can of beans and rinse. Put aside a quarter of them. With the rest, puree them with a hand blender and add to soup. Stir and gently simmer for 15 minutes. Puree the whole soup if your child...
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Read all about us!
2007-04-28 20:48:00
  (Daily Telegraph/Claire Kendall)Read all about the Great Big Veg Challenge in today's Telegraph newspaper.Read about the Great Big Vegetable Challenge
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Chicory in hiding
2007-04-27 23:18:00
The Great Big Vegetable Challenge had to take a snack break last night with vegetable crisps - delicious,fried, salty slices of beetroot, parsnip and carrot. For Freddie, the notion that these might be vegetables didn't even enter his mind. Serving him crisps isn't something I am proud of but it really isn't all my fault. I tried to find chicory but clearly it is in hiding in West London. At the first supermarket, I spent 20 minutes playing hunt the chicory, scanning the shelves for their albino white leaves. I asked the shop assistant who said back, "Chicky? What's that then?" And he pointed over at the meat counter. Then followed an embarassing episode in which I attempted to spell the word chicory out loud to the poor man, watched by a small crowd of shoppers who clearly thought I was on day release. So I left and in the next supermarket asked the same question; only to be quizzed by the store manager, "Is that produce then?" In the third and final store, a rather doleful man...

C is for Chard and Potato Gratin
2007-04-26 20:17:00
  "Children aren't happy with nothing to ignore,And that's what parents were created for." (Ogden Nash)I know my place as a mother; issuing orders that evaporate within a few inches of my children's ears or ranting unheard about the merits of washing hands, tidying up and eating vegetables. But what Ogden Nash didn't say was that children curiously consider other adult's advice more compelling than their own parents. And that is why the Great Big Vegetable Challenge is working. Freddie receives recipes from all of you with good grace. Tonight for example we have David Hall, a brilliant chef from Tyne & Wear to thank for Char d and Potato Gratin. Under Freddie's tough scoring system 5 out of ten is a pass, 7 is a merit and 8 and above a distinction. Chard and Potato Gratin has hit the jackpot with 8 out of ten. And it is a good way to say goodbye to Beta Vulgaris as we move on to chicory. Thank you David.Read about the Great Big Vegetable Challenge

C is for Chard and Basil Fritters
2007-04-23 22:16:00
 I once had a friend with a greedy dog who refused its dog food and preferred to snack from their table. They were advised by her vet that they should keep him hungry between meals so that he actually ate what was in his bowl. It worked. And I can tell you all that it works with small boys as well. Freddie, if kept keen for his meal, is more willing to eat what is on his plate. These Char d and basil fritters were wolfed down without so much as a "What's in these Mum?". The moment his appetite is sated, his attitude shifts and he starts picking out the green bits. So keep their appetites keen and feed them these delicious Chard and Basil Fritters. (Fred's rating - a confident nine out of ten) Chard and Basil Fritters4oz self raising flourPinch of smoked paprika2 tsps caster sugar2 eggs separated3/4 cup milk1 1/2 oz butter melted1 clove of garlicLeaves of a chard and 1 generous handful of fresh basil, finely choppedPlus more butter for pan frying the frittersCook the finely cho...
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Getting green fingers
2007-04-23 13:21:00
   Central London is a little low on vegetable gardens so we headed off to Hughenden Manor in Buckinghamshire which was once the home of Victorian Prime Minister Disraeli who once said..."A good eater must be a good man; for a good eater must have a good digestion, and a good digestion depends upon a good conscience." They have opened up Disraeli's walled kitchen garden where Freddie could work on developing good digestion/conscience/eating habits by seeing chard in all its glory growing in the soil. So overwhelmed was he by this experience he sat back and let his sister do all the digging and planting. Read about the Great Big Vegetable Challenge
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C is for Chard and Lentils
2007-04-22 12:33:00
  Only three days of school holidays left and Freddie is getting a little stir crazy. He pings around our postage-stamp back garden like a ballbearing in a pinball machine. In his mind it is Wembley Stadium. We do take him to the park daily(sounds like a puppy)but it isn't enough. Decent-sized back gardens in Central London are prohibitively expensive. Roll on the start of the summer term.We can't expand our garden but our virtual adventure with the Great Big Vegetable Challenge continues. I have to say that chard has not brought out the creative spirit in all of you. So I will get the ball rolling with this recipe - Char d and Puy Lent ils . Freddie looked at it, lipped curled up and told me it looked unpleasant. But he offered rather generously to close his eyes and see if it tasted better than it looked. And it did. He loved it in fact. But only if he didn't actually look at it. Which is strange but I can work with that approach if it means he is enjoying vegetables. ...
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C is for Chard
2007-04-20 09:00:00
 Its Goodbye Cucumber, Hello Char d! And this psychedelic little number looks as if nature got a bit liberal with the food colouring bottle. If a toddler were to design a vegetable this is what it might look like. There is a more staid version with plain green leaves known as Swiss Chard. The challenge is to make it taste as good to Freddie as it looks. Its's over to you all out there - any ideas?Read about the Great Big Vegetable Challenge
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C is for Cucumber - Gazpacho soup
2007-04-18 20:22:00
 Our inappropriate homage to spring sun continues with Gazpacho soup. I adapted the recipe slightly, swapping sweeter red peppers for the green. I have been struggling to find recipes for cucumber that essentially deny the cucumber a prominent role. It has to be more of an off-stage backing singer rather than star of the show. So Gazpacho soup was perfect. We sat outside in our fleeces basking in the barely warm spring sun, sipping chilled soup. I suspect that the neighbours were looking through their curtains laughing. That's the trouble with living in a city - it is harder to hide your eccentricities. Freddie loved the taste of Gazpacho and didn't believe that it contained the evil cucumber. And he didn't mind the soup being cold. Let's face it, he has spent all his life avoiding eating what is on his plate until the last possible moment, so he is used to cold food. Eventually though he asked me, apologetically, if I could put his bowl in the microwave. And of course I di...
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C is for Cucumber sandwiches
2007-04-17 19:03:00
  It's amazing the affect of a small amount of sun on an English family. My daughter marched off and bought a beach dress, bikini and flipflops and I prepared a summer tea, in April. I chose Pain de Mie bought at the Maison Blanc patisserie which is a sweetened rounded white loaf baked in a sealed tin. Then I spread on lightly salted butter and thin slices of cucumber. Knowing Freddie's sometimes hysterical attitude to green vegetables I also made some tuna and cucumber pate. As it happened he enjoyed both. The cucumber was sliced very thin and the butter very thick which might be the key to our success. Tuna and Cucumber PateIngredients:? 1/2 cucumber, peeled and deseeded? Freshly ground black pepper? 4oz/100g cream cheese? 2oz/50g fresh white breadcrumbs? 2 tablespoons lemon juice? 7oz/200g canned tuna, drained? Salt? LemonMethod:Roughly chop cucumber and place in a food processor with tuna, cream cheese, breadcrumbs, lemon juice and brandy. Season and blend until smoo...
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