JOE WOODHOUSE'S vibrant VEGETARIAN FEAST

Food writer Joe Woodhouse has been vegetarian since childhood. Here, he shares a hearty, meat-free menu for the weekend

- Joe Woodhouse

Weekends are packed full of cooking with my son Wilfred. He loves to cook, and as we’re both up first, we set about preparing the weekend meals for everyone else. Often, we make cheese, breads, pizzas and lots of veg-centric food. My wife Olia and any guests dropping by will tuck in to what we’ve come up with. Taking the time to sit down and eat together is so important – catching up, sharing stories and making each other laugh. These recipes don’t require much time at the stove, and they can be served sharing-style for everyone to help themselves, maximising the time spent with family and friends at the table.

Purple sprouting broccoli with vinaigrette

SERVES 4 as a side PREP 10 mins COOK 5 mins EASY V

• 350g purple sprouting broccoli (or use other broccoli or romesco cauliflower) 

For the dressing

• 1 heaped tbsp Dijon mustard
• 1 tsp honey 1-2 tbsp capers
• 3 tbsp extra virgin olive oil
• 10g parsley, finely chopped, plus 2 tbsp to garnish

1 Bring a large pan of salted water to the boil over a medium-high heat. Trim away any dry ends from the broccoli. Cut large stalks in half so they are all a similar size. Cook the broccoli for 4-6 mins until a knife can easily pierce through the stalks.

2 Combine the dressing ingredients in a large bowl with a pinch of salt and a few grinds of black pepper. Taste – it should be slightly over-seasoned and punchy, as the broccoli will absorb the dressing along with the seasoning. Drain the broccoli well and add to the dressing. Toss well to evenly coat.