Showing 1–12 of 102 resultsSorted by latest
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£26.00
Sabzi – the Persian word for fresh greens and herbs – isn’t a casual afterthought in Yasmin Khan’s kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, curries, soups, salads and frittatas. In this book, Yasmin shares the food she most often cooks at home, which just happens to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mother’s cooking and her travels around the world. With dishes that always put fresh plants at the heart of a meal, and in chapters such as magnificent mezze, soups for every season and delightful desserts, recipes in the book include: Halloumi Lasagne; Stuffed Aubergines with Pomegranates, Walnuts and Feta; Persian Celery and Bean Stew; Dark Chocolate and Dried Lime Tart, and many more.
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£20.00
As the harmful effects of eating ultra-processed food (UPF) are starting to become more widely known, bestselling author and leading nutritionist Rhiannon Lambert cuts through the jargon so you can cut out the junk food. With an easily digestible Q+A format deciphering one of the biggest buzzwords in nutrition today, alongside 60 recipes ‘The Unprocessed Plate’ aims to make cooking from scratch using minimally processed ingredients as achievable and accessible as possible.
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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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£28.00
The stunning debut cookbook from London-LA chef and pro skater, Jesse Jenkins. This distinctive, original work redefines modern vegetable cooking.
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£25.00
Over 100 delicious plant-packed recipes that make simple food feel posh, and posh food feel simple. Former personal chef Natalia Rudin, aka NatsNourishments, is adored for her quick, nourishing recipes whipped up after a long day at work. This is her debut cookbook full of knock-out recipes that are low on effort but big on flavour. No matter how much time you have, there is a recipe for every occasion: hearty weeknight meals that take less than 15 minutes, 30 minutes or an hour; slower recipes to savour at the weekend; meal-prep ideas to elevate your packed lunches; and moreish treats to satisfy every sweet tooth.
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£27.00
How can batch cooking bring everyday joy into your kitchen, save on costs and reduce food waste? For the past five years, home cook Rosie Kellett has been living communally with six others, making delicious seasonal food on a budget of 25 per person, per week. In her first cookbook, she shares 101 low-effort, high-reward, veg-forward recipes for weeknights when you’re counting down to payday, busy workdays with short lunch breaks, mornings that call for hearty yet cheap breakfasts, and special days with your favourite people.
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£25.00
Relaxed vegetarian cooking that nourishes and excites, turning every mealtime – whether feeding two or a crowd – into a celebration of simple ingredients cooked joyfully and cooked well.
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£25.00
Epic Salads is the new go-to vegetarian cookbook from Jessica Prescott that will satisfy your every salad craving, no matter your mood.
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£26.00
Pakistan is a sweeping and ambitious book with over 100 recipes that put Pakistani food in its cultural context.
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£28.00
A culinary journey across Eastern Europe, ‘Kapusta’ celebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. Focusing on five key vegetables to the region – cabbage, beetroot, potato, carrot and mushrooms – it honours a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavour at its heart. With chapters on dumplings and pickles and ferments as well, you’ll find a diversity of dishes which exemplify the Eastern European culinary DNA. Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes.
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£20.00
Learn key techniques, build delicious flavours and elevate your plant-based cooking with help from the founder of the ground-breaking vegan cooking school PLANT ACADEMY.
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£26.00
This is veg with main character energy. 100 simple, tasty and secretly healthy recipes, with flavour in every bite. From restaurant-trained chef and content creator Christina Soteriou (more than 350k followers @christinasots), this is delicious plant-based food, packed with protein, whole foods and nutrients.
