ALL YEAR ROUND // Recipe for four

Spent winter and summer vegetables cooked in whey

Ugly vegetables can be beautiful, too! This is the best recipe ever – so simple and tasty and made from something you might have been tempted to throw away. Go out to your garden or greengrocers and grab all the leaves and old bruised vegetables you can find. If you make your own butter, you’ll have lots of whey left over. This is where to use it.

SPENT WINTER VEGETABLES
COOKED IN WHEY

About 800 g (1 lb 12 oz) old vegetables, from a selection of lettuce leaves, carrots, onions, cabbage

100 ml (3½ fl oz) grape seed oil

825 ml (28 fl oz) whey or buttermilk

200 g (7 oz) sour cream

Place all the raw vegetables in a food processor and purée. Transfer to a pan with the grape seed oil and cook all the vegetables gently for about 45 minutes, without allowing them to colour.

Add the whey or buttermilk and cook over low heat for 2 hours until all the liquid has evaporated. Cool in the fridge and then fold in the sour cream.

SPENT SUMMER VEGETABLES
COOKED IN WHEY

About 800 g (1 lb 12 oz) old vegetables, from a selection of white onion, white cabbage, white carrot, garlic squash

100 ml (3½ fl oz) grape seed oil

825 ml (28 fl oz) whey or buttermilk

200 g (7 oz) sour cream

Place all the raw vegetables in a food processor and purée. Transfer to a pan with the grape seed oil and cook all the vegetables gently for about 45 minutes, without allowing them to colour.

Add the whey or buttermilk and cook over low heat for 2 hours until all the liquid has evaporated. Cool in the fridge and then fold in the sour cream.