Featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons, chef and food writer Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time.
There’s a focus on simple cooking methods and humble, familiar ingredients and spices, perfect for enthusiastic cooks and eaters. Try the punchy Smashed New Potato Salad with Blue Cheese and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle Bowl or the umami-heavy comforting Butternut Puttanesca.
With make-ahead elements to speed up meal prep and fad-free advice, Alice shows that, with the right recipe, even a humble cabbage or beetroot can be exciting, surprising and delicious.
19,5 × 2,7 × 25 cm