First vegetable butcher opened in UK

Spiralised, sliced, diced are just some of the ways vegetables can be prepared - and vegetable expert Amber Locke stresses that there is no limit to the ways vegetables can be incorporated into everyday meals, encouraging everyone to make the most of their favourites from root to tip. Vegetables are becoming more central to British eating with more than half the population now enjoying at least one vegetarian meal a week. Families are also increasingly replacing carbohydrates with on-trend vegetable alternatives such as ?courgetti? (courgette spaghetti) and ?boodles? (butternut squash noodles). Today Amber, also famously known for her vegetable art, unveiled the UK?s first Vegetable Butcher at Sainsbury?s Wandsworth superstore. Her passion for vegetables is a perfect match with the supermarket giant, which was inspired by the rise in nose to tail eating and the expert knife skills found in traditional butchers. Amber, who manned The Vegetable Butcher stand until June 18, allowed customers to discover new ways to prepare classics such as carrots, broccoli and cucumbers whilst also inspiring them to try less familiar veg including beetroot and parsnip. She also demonstrated easy ways to use the whole vegetable ? from grating to roasting and juicing and will feature more than six different techniques to prepare veg including ribbon cut, spiralised, mandolin sliced, wave-cut and julienne. Amber said: ?I?ve been trying to use vegetables in an exciting and inspiring way for years but I know it?s new for a lot of people who are used to the traditional ways of cutting up and cooking courgette, carrot and broccoli." ?I have a passion for showing people how fun and delicious vegetables can be and, more importantly, how you can avoid wasting parts of them that may seem unusable.? More information