I think it is fair to say at the end of last month’s meeting there weren’t many whoops of joy as the theme of Vegetable was drawn. For clarity this meant that dishes for the October meeting had to not just involve but star vegetables. Major food groups such as meat, fish and chocolate were of course allowed too but only as bit part players. Not so hard for the savouries but there was a collective low groan from almost everyone that drew a dessert, other than Matt of course who groans if he draws anything other than a dessert!
I like vegetables, as a rule. Five a day isn’t much of a stretch for me, infact it’s usually out of the way by the end of lunch. I love a good salad in the summer, I go giddy for watercress at any time and revel in the mass application of onions at most meal times. Veg is great. It has fibre and vitamins and generally quite low calories for the associated bulk- don’t quote avocados at me diet freaks, it’s not a vegetable. Veg is generally cheap and generally good for you, hooray for vegetables.
I had in mind for cookery club a nice seasonal bake of aubergines with a tomato sauce and a cheeky bit of parmesan, a plan scuppered by a stunning lack of aubergines in Sainsbury’s two days in a row which left me wandering the fresh veg scratching my head. Not because there was no inspiration, rather too much! As I searched the racks for some ideas my eyes caught some leeks and my brain instantly told me it had to have creamed leeks for tea that night- a simple often guilty pleasure I indulge in when the weather turns and I can’t be bothered to cook very much. So I got three leeks for my dinner. Then realised I should just do some leeks for my club entry and that, dear reader was that. Let’s have a look what everyone else came up with.
Let me tell you, it takes a very special group of people to turn a vegetable cookery night into a comfort calorific dinner with cake AND ice-cream. Very special indeed.