Your Daily Veg: Modern, fuss-free vegetarian food

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I can’t get enough of leeks this way, they’re so fresh and made for layering flavours on top. Do also try it with chopped fresh herbs or, instead of the vinegar, the vinaigrette from the broccoli recipe. Joe also expanded his own teaching to include leading art history modules in BA(Hons) Fine Art and Artist Designer Maker: Glass and Ceramics. He also held a valuable role as Deputy Programme Leader for Fine Art. Woodhouse’s partner, the food writer Olia Hercules, was also working on a book, and they have a two-year-old son, so there was little lounging around. “When Wilfred was quite young I used to do little cooking demos with him,” recalls Woodhouse. “He’d be strapped to me and I’d talk him through it as if it was a cookery show.” Add a good pinch of salt and mix everything well with the juice of one of the lemons. Taste, season, and add more salt and lemon juice to taste. Shredded cabbage, blue cheese and kidney bean salad

Remove and discard any really tough ends from the stalks of the greens, shred what’s left, stalks included and add to the bowl. If using fresh or frozen sweetcorn, blanch it in boiling water for a couple of minutes until tender. Drain and refresh in cold water. This step can be done ahead – alternatively, use tinned corn.

Peel the potatoes, carrots and garlic. Cut the potatoes into large chunks and add them with the carrots, garlic, tomatoes and lentils to a pan. Cover with water about 8cm above the level of the lentils. Cut each chicory in two, lengthways. Boil in a pot of salted water for 5 minutes. Drain and, once cool enough, give them a squeeze to remove excess water. Dress with a little olive oil, the sage leaves and a tablespoon of the parmesan. Professor Kevin Petrie, Head of the School of Art and Design, said: “I looked forward to my meetings with Joe as he always had thoughtful, innovative and ‘can-do’ ideas to contribute. I was also always impressed by his determination to do the very best for all his students. Leading the charge is the hispi cabbage. A pointed variety, it is more commonly known as sweetheart cabbage. Now, rather than being a side dish, it has become the main event, sitting alongside the meat and fish options.

Always enthusiastic, Joe has inspired and motivated many, many students as they have moved through their learning and will be sadly missed by all. This has left a hole here in the Faculty of Arts and Creative Industries and all our thoughts are with his family at this time.” Line two baking trays with greaseproof paper. Cut the dough into 12 equal pieces and space these out well on the trays. If you have room in the freezer, pop the trays in it for 30 minutes, to firm up; otherwise, chill them in the fridge for the same time.Add the oil and capers to a small, high-sided pan set over a medium heat. Cook, stirring, until the capers are crisp and golden. When most of the bubbling stops and the capers have opened, they are done. Trim the tough stalk from the cabbage and remove the outer leaves. Cut the cabbage in half and cut out a triangle of the majority of the stalk. Slice as finely as you can from the top to the stalk end of the cabbage (a mandolin is particularly good for this). Joe Woodhouse, the author of More Daily Veg, says: “We’ve finally moved away from that 1950s idea of boiling cabbage. Grilling, marinating, roasting, these types of techniques have made the idea of cabbage sexier.” The crisp breads can be made ahead and stored in a sealed container. They go well with anything. Try breaking them to form croutons or use as scoops for dips. The beans take well to being topped with herbs or cheese, or eaten with just some bread and good-quality oil over the top.

Add the tomatoes along with water from half-filling the tins and rinsing them out, then cook for 10 minutes. To make the flatbreads, combine the flour, salt and yeast in a mixing bowl. Mix the honey or sugar with 325ml of lukewarm water. Add to the flour and mix with a fork to bring together. If it is too dry, add in more water until it comes together easily. Use a stand mixer with a dough hook, if you have one. First make the aïoli. Put the egg yolks, mustard, vinegar, garlic and a good pinch of salt in a blender and pulse to combine. With the motor running on low, slowly drizzle in the oil through the central funnel until the mix emulsifies. Add the herbs, blend again until smooth, then add more salt if needed.

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All of you who know us and know our team will already have experienced our tight family nature. We are utterly heartbroken our navigator and glue is no longer with us, in teaching and for wonderful banter - Joe always had good craic. Toast the almonds in the hot oven for 10-12 minutes, until golden, then remove and, once they are cool enough to handle, chop roughly. Finely chop the skinned chilli, with or without seeds, as you prefer, and add to the onion bowl. Once the tomatoes are collapsing, roughly chop them into decent chunks and add to the onion mix. For the pastry, pulse the flour, butter and a pinch of salt in a food processor until the mix resembles coarse breadcrumbs. Add the vinegar and water. Pulse a couple of times, tip the mix out onto a clean work surface and knead gently to combine. Place the dough in a bowl, cover and chill for 30 minutes.