From everyday greens to more forgotten heirloom varieties, these pages celebrate vegetables in a range of delicious, straightforward dishes. The emphasis is on fresh, seasonal ingredients, whether grown in the garden, sourced from a farmer’s market or bought at a supermarket.
Try a delicate twice-baked cheese and courgette soufflé; a silky soup of celeriac with the crunch of toasted almonds; crisp fennel bulb in a salad of cress and blood orange; baby aubergines in a creamy bake with tomato and thyme; a deliciously moist chocolate and beetroot cake, and much more.
Fascinating heirloom vegetables, most of which have been overlooked in recent decades, are showcased throughout. These ancient, non-hybridised varieties, selected for flavour and taste, are enjoying renewed popularity. A useful directory of where to source and how to grow your own heirlooms is included.
Buy online – ISBN: 9781920289591