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£22.00
At a time when we all know we need to eat more plants, what better way to incorporate a wide variety of wholefoods into your diet than with a thoughtfully composed salad?Growing up just outside Paris with a French father and English mother, Alexandra Stacey became accustomed to a classically French tradition of eating beautifully dressed, seasonal salads on an almost daily basis all year round, and in her first book ‘Salads for all Seasons’ she encourages you to do the same. Divided into seasonal chapters and making the very most of the ingredients on offer, Alex demonstrates how through creating the right balance between texture, acidity, and flavour you can build vibrant bowls of goodness using a wide variety of fibre, protein, herbs, vegetables, vinaigrettes, and toppings.
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£16.99
Give your salads star power with these delicious recipes.
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£22.00
From bestselling author and social media sensation, Calum Harris, comes Batch – over 80 vibrant, make-ahead plant-based recipes you can prep, store and serve effortlessly for any occasion.
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£16.99
Fascinatingly versatile and deliciously satisfying – mushrooms are an other-worldly ingredient taking centre stage in kitchens worldwide. Embracing the hottest ingredient around, this title is packed with elevated meal ideas that showcase the versatility of this hero ingredient, so you can take flavoursome fungi ideas to the next level .From tempura and tacos to burgers and broth, unlock the umami-packed goodness of mushrooms in this collection of innovative and appetising vegetarian and meat-based recipes. Whether you’re a forever veggie or discovering them for the first time, now it couldn’t be easier to incorporate a little mushroom magic into delicious, flavoursome feasts.
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£30.00
Vegetarian recipes celebrating the food of Palestine, from the co-author of ‘Falastin, Jerusalem and Ottolenghi’. A homage to Palestinian food and culture, Boustany, is a solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture. Boustany translates from Arabic as ‘My Garden’, and the down-to-earth, relaxed and plentiful recipes are reflective of Sami’s signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating – platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.
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£30.00
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
