FIRE SMOKE GREEN

A host of mouth-watering, modern vegetarian recipes, using the most elemental and ancient method of cooking. This book covers everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Try the roasted and smoked potatoes with beer-caramelised onions; the fennel roots with shiitake, green onion, buckwheat and herb oil; or courgette and mung bean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.