Ottolenghi FLAVOUR is the third instalment in Ottolenghi’s series of veg-centric cookbooks after Plenty and Plenty More. Co-written with Ixta Belfrage, it explores the untapped potential of the vegetables you know and love, maximising, reinforcing and enhancing their flavour through different cooking processes, clever ingredient pairings and a focus on high-quality produce.
The Green Roasting Tin is a collection of meat-free recipes made in one tin, with the bulk of the work taking place in the oven. Packed with seasonal vegetables, hearty grains and flavourful dressings, it’s an essential resource for anyone looking to expand their vegetarian recipe repertoire, from busy families to smaller households alike.
The Whole Vegetable is packed full of 130 creative plant-based recipes from Sophie Gordon for year-round veg-centric cooking. Cleverly organised by season, this cookbook is designed to help any enthusiastic plant-based cook champion seasonal fruit and vegetables while they are at their very best. You’ll find plenty of ways to use each ingredient, with creative recipes for using every part of the vegetable including curries, stews, bakes, salads, and soups, resulting in delicious meals while minimising food waste.
From renowned expert on Indian cookery, Madhur Jaffrey, comes Curry Easy Vegetarian, a collection of accessible, achievable meat-free curries.
Meera Sodha’s Fresh India is a comprehensive celebration of vegetarian Indian cookery. Vibrant and inspiring, it is a treasure trove of accessible recipes, many of which will find a home on your weekly meal plan in no time.
Not only are Elly’s vegetarian and vegan recipes perfect if you’ve gone meat-free, but her laid-back recipe ideas are useful for helping you stick to that promise to cook more during the week. With plenty of batch cooking and freezing tips and ideas for reinventing leftovers, Green manages to be at once practical and inspirational.
