Adam OShepherd - MasterChef green 90 veggie recipes to raise the ordinary to the extraordinary

How did it all begin?

Thats the most frequent question I am asked about MasterChef.

Strangely enough, it started on the third floor of the production building at 20th Century Fox in Los Angeles. It was the early 1980s, and the famous actor and producer Mel Brooks was leading a pack of braying international creatives, mocking British food. Theres no such thing as British cuisine; if you want a good meal in London you have to go Italian or French, or maybe Indian, but never British.

I did my best to defend myself against the mockery, but in all honesty, this was the era of over-cooked meat, soggy vegetables and the ubiquitous greasy spoon cafs. Backed against the wall, but ever the fighter, I came up with my only defence: British cuisine is at its best in British homes. I started mentioning brandy butter at Christmas, fried leeks and bacon for Sunday breakfast, the custards, the cakes, stews and the amazing produce that we have in the UK. It may not have convinced them, but I convinced myself, so much so that I decided to turn it into a TV programme, called MasterChef.

Weve come a long way since then. There are now over 60 productions worldwide, and MasterChef is seen annually by over 300 million people. I no longer need to defend British food, or any other cuisine, for that matter. The MasterChef family has spread all over the globe and the level of cooking that emerges during the competitions is nothing short of breath-taking. Whether its the Amateurs, the Professionals, the Children or even the Celebrities, many contestants have gone on to open their own restaurants, write their own cookbooks and win Michelin Stars and Chefs Hats. It is a fantastic validation of MasterChefs role. The cooking in Britain is something to be respected and the chefs in Britain are something to be proud of.

There are new and important challenges ahead of us in the world of food, above and beyond the quality of cooking. We now live in a time where sustainability of produce is in doubt. We also have to consider healthy eating, the health of the soil and the negative effects of food production in an overpopulated world. Significantly, we must take a look at the immorality of food waste. These problems must be taken seriously in a way that does not take the pleasure out of eating. Its essential to retain the magic.

The chefs contributing to this book have taken these issues and dealt with them, not as challenges, but as opportunities. The film industry prides itself on being solution-orientated, and the same can be said of chefs. Dont turn your nose up at the idea of healthy eating; you can cook something beautiful and delicious, like Alida Gottas (Italy) .

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Time is another issue in the modern world. Since the digital revolution we are always on the clock. The computer or mobile phone keeps us alert 24/7; even though they are time-saving devices, they never let us off the hook. We are constantly doing homework. That is why the Against the Clock chapter is a great addition to this book. What can you cook when time is running away from you? Well, try Sandy Tangs (UK) . These dishes are quick, healthy and a delight on the eye.

The chapter in the book that means a lot to me, personally, is Ordinary to Extraordinary; this was the notion that inspired me to create MasterChef. What can you do with basic produce to turn it into an extraordinary meal? What spicing and flavouring should you add and how should you approach the cooking to make it special? British cooking had, fairly or unfairly, a reputation for spoiling good produce. Not anymore. Take the ordinary and make it extraordinary; see what Thomas Frake (UK) has done with his .

Sustainability and the regeneration of the soil will determine the future of the worlds crops. Over-farming has caused nutritional depletion in some crops and many of the foods we are eating. They are not giving us the goodness we need and there is also increasing discussion about the growing intolerance to gluten and cows milk. Its important that we manage the soil and engage with crop rotation. We must cook foods that are healthy for us and keep the planet healthy. Simon Tooheys (Australia) are delicious examples of recipes that take full advantage of sustainable crops.

This new MasterChef book is modern, thoughtful, inspiring and a gateway into the food of the future. Food that is delicious, healthy and good for the planet.

FRANC RODDAM

Creator of MasterChef

INTRODUCTION

Welcome to MasterChef Green, a new and fresh outlook on vegetarian cooking. Here you will find a collection of delicious, modern and creative recipes by myself and MasterChef contestants from around the world, all designed to help you expand your knowledge or introduce you to the expansive world of vegetarian cooking. A world of aromatic spices, fresh herbs, protein-rich pulses and joyous moments of seasonality when vegetables and fruit are at their tastiest.

With perceptions towards plant-based eating shifting, there has never been a better time to embrace vegetarianism. For many people, the days of meat forming the focal point on our plates are changing and more vegetable-centric meals are steadily becoming a constant in even the most meat-focused cultures. This is something we can all celebrate for both our physical health and the health of our planet.

Climate change is affecting people across the world, and a major contributor is the farming and consumption of animals. A huge part we can play to help slow down the effects is to consume less meat and dairy. I am by no means telling you to go vegetarian, but the recipes in this book are aimed at giving you exciting skills and tips to help you find joy in vegetable-based food, and even a fully plant-based diet.

Vegetarian cooking is a great opportunity for growth, learning and creativity, all of which MasterChef prides itself on. Sometimes you need to think outside the box to bring a dish together with all of the sensory elements that constitute a memorable meal. The is a beautiful example of this. The combination of finely diced mushrooms and lentils provides a truly amazing meat-like texture which Im sure you will be able to cheekily fool many a friend and family member with (I certainly have!).

Another important issue MasterChef Green highlights is the importance of reducing food waste by making the absolute most of what we have. To look at ways we can use parts of a vegetable that may often be discarded and turn them into something truly delicious, like the , which also uses the cauliflower leaves to make some seriously tasty vegetable crisps, simply by adding just a little sea salt.

This book, with its focus on all things green, would not be complete without talking about sustainability. The word sustainability can mean many things. Not only do you want the ingredients to be sustainably farmed and transported as little as possible, but this is also an opportunity to look at what we are consuming in a broader sense in our lives. How can we return to some traditional methods of both shopping and cooking, and avoid buying ready-made but instead make it ourselves. To learn and create something new in true MasterChef style.

For example, recipe in which you make your own pasta and ricotta cheese So whether you are looking for that quick and healthy midweek recipe or a show-stopper of a dish for the weekend with friends and family, I hope this collection of creative, vibrant, nutritious, sustainable and deliciously green recipes will help you embrace or develop a vegetable-led way of cooking and eating.