A joyful, seasonal vegetarian hardback cookbook that puts vegetables at the centre of the table with easy and inventive recipes.
With almost 100 inventive recipes—from Spring Onion and Tarragon Tart to Baked Aubergines with Spiced Rosemary Cream—this book celebrates colour, flavour, and creativity.
It covers vegan and gluten-free options, seasonal swaps, and crowd-pleasing dishes. Perfect for home cooks, vegetarians or gardeners, it shows how easy it is to enjoy tasty, wholesome plants all year round.
Key features: -Hardcover -224 pages -25.6 x 19.5 x 2.6 cm
About the author: Mark Diacono grows, cooks, writes, and talks about food. Winner of multiple Food Book of the Year awards, he has appeared in the Telegraph, Country Life, and National Geographic. His previous books include A Year at Otter Farm, A Taste of the Unexpected, Sour, Herb, and From Scratch: Ferment.
