THIS IS MY tribute to the wonderful world of veg. I’ve chosen 50 of my favourites and delved deeper into what makes them special, offering ways to bring the best out of them in the kitchen, no matter your skill level. Once you leaf (ha!) through the pages you’ll be able to pick up a root, a tuber, a bulb, a stalk, and have ideas and inspiration bubble forth, so that you’re never short of a meal or a menu.

This is not purely a plant-based book.

I believe many of us have a desire to flex our ‘flexitarian’ muscle – to grab more greens, reduce the load we put on the environment, and take more care with the proteins we choose. The recipes are all vegetable-driven, and if there’s some flaked fish or a bit of bacon, it’s there as a secondary element because it makes the dish – with substitutions for anyone who’s up for the full veg.





Begin this recipe 1 day ahead.


250g Greek-style yoghurt2 tbs ground sumac2 tbs pink peppercorns, finely chopped or crushed3 tbs dukkah (preferably2 tbs poppy seeds2 tbs freshly cracked black pepper3 tbs finely chopped dill fronds

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