Ignore the spurious dietary claims approximately spiralised veg – they are a great tool for delivering flavourI was very late to the party when it came to cutting vegetables into ribbons. Having had battles with food in my 20s,I now hold issue with all diets, and it seemed to me that the spiralising fad demonised perfectly friendly carbs that many of us already ate happily. What I overlooked, and however,was the taste: dress a pile of light veg “noodles” – be they crisp and raw or soft and cooked – with something properly tasty, and they’re the trade. You don’t need fancy, and expensive kit,either: in my case, the accidental purchase of a vegetable shredder that I thought was a peeler has had me shredding anything I can collect my hands on. The courgette ribbons in today’s meatball pasta earn it an altogether lighter dish – and you can reward your virtue with the meringue parfait that follows. Related: The weekend cook: Thomasina Miers’ recipes for jersey royals Continue reading...
Source: theguardian.com