Madeleine Shaw

Madeleine ShawI’ll get real with you here: I don’t really buy into food fads. I eat well and I keep it simple – I’m currently big on any fish with a side of tenderstem broccoli, which is a great improvement from my student days of pre-packaged stir frys. But when it comes to chia seeds and things in spirals, I just can’t commit. I’m not even going to attempt to make a smoothie bowl because I know for a fact mine won’t look nearly as Pinterest-worthy as my Instagram feed would have believe that need to look. And, well, the impending sense of failure is too much for me to handle. The closest I come to getting a glow is by using my Topshop highlighter, which, as a side note, is excellent on the cheek and brow bones.

In an effort to learn how I can keep healthy and still enjoy what I’m eating this summer, I grabbed some tips from health guru Madeleine Shaw, who is far more qualified than I am to be dishing out advice about seasonal veg. Madeleine is a huge advocate for experimenting and having fun with your ingredients, and not limiting yourself to the same old concoctions. “I love picking up whatever’s in season at the farmers market at the weekend, or having a browse in green grocers to see what’s local and in season,” she tells me. “This makes it really easy to experiment with different veg. If I see something unusual that I don’t know how to cook, I’ll just Google it when I get home and put my own spin on it.”

We’re taking inspiration from Madeleine’s latest book, Ready, Steady, Glow, which offers perfectly delicious recipes that can be prepared in under 30 minutes. Read on to find out Madeleine’s favourite summer vegetables and what she’ll be serving up this summer.

Sweet Potato: Sweet potato fries have been the go-to for diners for a few years now, and I am among the many who will jump enthusiastically at the choice of this side on a menu. Sweet potato is a real chameleon of an accompaniment because you can chuck it in with pretty much any meal. Substitute your traditional chips for a tasty sweet potato alternative (I cover mine in paprika – and yes I do make my own), or go for Madeleine’s super easy sweet potato fritters for a quickie lunch.

Celeriac: It’s a root vegetable that might not tempt you at the supermarket because it’s a bit weird looking, but it is definitely worth sampling. As Madeleine tells me, “celeriac isn’t something I’d considered using before and I know that many people might feel the same as it’s something that you’d find on the menu in a high end restaurant”. Don’t let that deter you. Yet another alternative to the traditional potato, celeriac can be a tasty roasted accompaniment to your meal for when you’re bored of sweet potato but still swearing off the real chip deal. Madeleine’s fish burgers with celeriac fries are a great summer recipe if you’re craving fish and chips but trying to stay on the straight and narrow.

Cauliflower: While I’m not really a fan of substituting carbs with cauliflower (just because it’s white and cut up doesn’t mean I can pretend it’s rice), it is still a solid choice as a side for almost every meal. As it turns out, you can pair cauliflower with just about anything – Madeleine attests to that with such tasty combinations as cauliflower couscous. She also recommends her recipe for cauliflower steaks, although I am less inclined to try this one on the grounds that there’s only one type of steak for me, and it was formerly alive, living in a field and saying ‘moo’. The recipe itself does sound tempting, and sees the cauliflower paired with pomegranate and sweet potato.

Courgette: Since we all got ‘inspiralized’ (sorry, I had to!) by the Hemsley sisters, courgetti has been the go-to replacement for tricking you into forgoing spaghetti. Madeleine has similarly been a huge advocate for slipping courgette into a meal at every opportunity, singing the praises of her sweet potato and courgette lasagne. Not only does it combine two of the big players on the food scene, but it is ideal for when you’re entertaining the vegetarians in your life.

Asparagus: Now here’s something I can get on board with. Madeleine is extremely excited for a summer full of British asparagus, and I can’t say I blame her because it’s one of my staples too. She recommends putting it in everything – “Dipped into eggs, added to a stir-fry or salad”. There you have it: a vegetable for every occasion. I’m a big fan of asparagus thrown in to salads with a whole load of feta.

Kidney Beans: Here’s a curveball courtesy of one of my favourite health and fitness bloggers and vloggers, Carly Rowena. Carly provides me with endless inspiration when it comes to my weekly food shop and I tend to copy her shopping list pretty much item for item. If you have a sweet tooth but want to find a healthy alternative for those cravings then give her kidney bean brownies a try. Bear with me on this one. The kidney beans make a great, healthy addition to your classic brownie recipe, and will satisfy your urge for something sweet in a mouthful.