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Berber&Q: On Vegetables

By Josh Katz

Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings.

Berber&Q: On Vegetables by Josh Katz

Recipes for barbecuing, grilling, roasting, smoking, pickling and slow-cooking

Blackened Tomatoes with Ricotta & Pistachio Pesto Bruschetta
Blackened Tomatoes with Ricotta & Pistachio Pesto Bruschetta (Page 102)
Broad Beans with Eggs, Dill & Turmeric Butter
Broad Beans with Eggs, Dill & Turmeric Butter (Page 106)
Wild Mushroom Kebab with Porcini Tahina & Crispy Shallots
Wild Mushroom Kebab with Porcini Tahina & Crispy Shallots (Page 112)

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Berber&Q: On Vegetables