This time I want to share a few ideas about the versatility of vegetables on your menu. I know that these days we need to go by what is available, and sometimes you need to think hard how to use the same ingredients differently. The great news is that vegetables are incredibly versatile and so long as you have a few herbs and spices at hand you can produce beautiful dishes.

This week I had a very small variety of fresh ingredients, and that is how I started my creative vegetable challenge:

Carrots featured on the menu of the week in soup, a simple puree soup to which I added a drop of coconut milk, orange juice and freshly grated ginger. There was also a carrot and sweet potato puree, I boiled the two vegetables together with a pinch of salt and two cloves of garlic, once they were soft I drained them and place them in a liquidizer added a drizzle of olive oil and a drop of cream and served it sprinkled with sumac.

The other stars were onions I made this delicious bhaji with 2 small onions thinly sliced, to which I mixed 1/2 cup of all-purpose flour, 2 eggs, 1tsp ground cumin and 1/2 tsp of cayenne pepper. The bhajis are fried in hot oil and drained, served along with any dish of your choice. I served mine with beef curry and a yoghurt dip. Another way of serving onions is pickling them before mixing in salads; this gives them a more subtle flavour. I prefer red onions to make garnishes and add to salads. Thinly slice or chop the onion, add 1 teaspoon of sugar, a pinch of salt and 1 tablespoon of red wine vinegar, mix well and allow to stand for a few minutes before using. I  came across this video that I thought it is a great tutorial on how to cut onions, I hope you find it useful too.