Whole vegetables: Simple synergy

Rather than focus on the usual debate of whether they are good for the eyesight, the research was concerned with how carrots are cooked.

Perhaps surprisingly, the study found that boiling carrots whole, as opposed to slicing them, made them 25% healthier to eat. Apparently, when carrots are diced they lose a quarter of a compound called falcarinol – a naturally-occurring sugar that has anti-cancer properties.

Aside from these health benefits, serving vegetables whole can bring a number of other advantages – both to the chef and the customer.

Time-saver​

In the run-up to Christmas, Tom Kerridge advised people worrying about their festive dinners to save time by cooking items like parsnips and carrots whole.

The chef, who runs the two Michelin-starred Hand & Flowers, in Marlow, Buckinghamshire, also believes cooking vegetables whole helps them retain more flavour.

At the Coach, in Marlow, Buckinghamshire – Kerridge’s new site that opened in December – head chef Nick Beardshaw is roasting vegetables such as celeriac whole alongside joints of meat.

Beardshaw told PubFood​ that whole vegetables are ideal for “collecting all the nice juices” from the meat.

Jamie Oliver​

Another proponent of serving vegetables whole is Jamie Oliver. The TV chef is known for serving whole roasted carrots, usually with garlic and olive oil.

Oliver also has a whole baked cauliflower recipe that is served with tomato and olive sauce.

Many food writers are claiming the cauliflower is back in fashion and, to give further weight to that idea, Riverford Organics – which is now partnering north London pub the Duke of Cambridge – plans to serve a whole roasted cauliflower with almonds and garlic later this month.

Similarly, London’s Soho Kitchen & Bar is offering a whole cauliflower with chilli and lemon sauce as a sharing dish for £7.

Marinated aubergine​

While it’s not strictly served whole, a vegetable of a different kind is on offer at Ethos, also in Soho. The new meat-free restaurant is serving aubergine halves marinated in sticky yellow miso paste.

There’s no reason why varieties of fruit can’t be served whole as well. South Kensington restaurant Launceston Place has a whole pineapple to share as a dessert option.

The pineapple is roasted in spiced brown-sugar custard and crispy arlette, and served with lime and bourbon cheesecake and pineapple ice cream. It is available for £55 as part of a three-course meal.