This book contains make-ahead elements for easier meal preparation, tips on the seasonal availability of vegetables, and practical advice. Discover how even the simplest vegetables, like cabbage or beetroot, can be made delicious and exciting through the perfect recipe.

Discover over 80 tantalising recipes that not only taste great, but also prioritise vegetable-centric, wholefood eating in The Magnificent Book of Vegetables by Alice Hart. As a trained chef and nutritionist, Alice emphasises the importance of incorporating more veg into our diets for both our health and the planet, while also recognising the convenience of shopping at local supermarkets. Her uncomplicated yet flavourful recipes make vegetables the star of the show and include tips on seasonal shopping and utilizing canned, pickled, and frozen options. Indulge in a Green quinoa breakfast bowl to start your day off right, grab a batch of Kale and potato hand pies for a quick park picnic, or cozy up to a warm bowl of Chard and black bean chilli with a Jalepeno-cornbread crust on a dreary winter's evening.

With tips for preparing meals in advance, a guide to seasonal vegetables, and expert advice free from fads, Alice Hart's Magnificent Book of Vegetables demonstrates how even the most basic of vegetables, such as cabbage and beetroot, can be transformed into exciting and delicious dishes.

About the Author

Alice Hart, a Leith's-trained chef and former food editor of Waitrose Food Illustrated Magazine, has over 20 years of experience in the food industry. She has authored several successful cookery books, including Alice's Cookbook, Friends at my Table, and The New Vegetarian, which received high praise from Nigella Lawson. Alice regularly contributes to various publications such as the New York Times, the Guardian, The Times, and the Telegraph, among others. With a background in physiology and currently pursuing a masters in applied sports nutrition, Alice's expertise in the field shines through in her writing. She currently resides in Brighton.