Variety is the spice of life, and of food. That less than spectacularly original thought came to mind after I noticed someone pushing yet another wonder-super-magical-anti-everything food the other day. Cranberries or blackberries I think, but couldn't swear to it as my mind switches off as soon as these items appear on radio, TV or in an article. Eat tonnes to live forever or something. The dull truth is that the body needs a load of different minerals, vitamins and other components, so the best health policy for those not afflicted with allergies is eat as many different things as you can, not focus on the properties of one, however beneficial to certain conditions.
That translates in shopping terms into not just buying the same old same old every weekly trip to Tesco/JS/Waitrose etc. I am as guilty as the next man or woman, my basket generally contains carrots, onions, peppers and mushrooms. We all have staples, habits, tropes. Admittedly we have the allotment for other stuff (still picking Jerusalem artichokes, leeks, kale, runner beans and red cabbage), but I am going to push myself to add different fruit and veg, different colours of the same veg and fruits, and different ways of preparing them.
I already have an unofficial policy of not having the same starch-base two days in a row, or the same meat if meat is used, but that won't be enough.
Variety in cooking styles too can't be a negative - Ruth pointed out the other day that though not on a weekly cycle repeats or close-to-repeats have of late come up every fortnight or so - Chinese, a braise, casserole, steak night, pasta with sauce, risotto, gratin, paella all favourites. So we are agreed variety is a good thing. A boring conclusion but not as boring as the the supposed king of Variety (and actual emperor of self-regard), Bruce Forsyth.
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