Veg (recipes That Make The Most Of Roots, Bulbs, Shoots & Stems)

More than 150 recipes for making the most of your home-grown or locally sourced vegetables – from warming comfort food to vibrant summer salads and tangy preserves. 

More than 150 recipes for making the most of your home-grown or locally sourced vegetables – from warming comfort food to vibrant summer salads and tangy preserves. 

There is nothing as satisfying as cooking good produce – home-grown, allotment or farmer''s market vegetables used at the height of freshness, are more tasty and nutritious than any supermarket offerings.

Not only that, but they also cut down on food miles and can be a far more budget friendly way to eat. Here you''ll find a celebration of the bounty you can grow in your garden, allotment or even windowbox or source locally. Discover how to use vegetables creatively in an array of exciting combinations. Simply organised, the book makes each vegetable the star of its own chapter, providing a wealth of creative recipes to use up any gluts you may have, whether from the garden, allotment or a fruitful trip to your local farmers’ market.

Take inspiration from a wealth of inventive recipes, including Lettuce Soup, Roasted Pumpkin Soup; Roasted Vegetable & Orecchiette Salad; Gorgonzola & Asparagus Frittata; Ratatouille Tart; Winter Leaves & Pink Peppercorn Labne with Mint & Pistachio Dressing; Warm Cauliflower & Potato Salad; Spinach Hummus; Tomato Fattoush and so much more.

With handy tips and hints for on preparing vegetables, and beautiful photographs throughout, Veg is an invaluable guide to cooking with seasonal produce and eating very well indeed.

A new collection of beautifully photographed recipes, curated for you by the expert food and drink editors at Ryland Peters & Small, and originally created by our highly-regarded cookery authors.