ROOT STEM LEAF FLOWER

Making even small changes to the way we cook and eat can be good for us and protect future generations. This celebration of seasonal vegetables and fruit is packed with 120 simple and surprisingly quick vegetarian recipes. From the crunch of carrots, celeriac and beetroot, through stems like asparagus and rhubarb, leaves of every hue like kale, radicchio and chard, and on to the harvest of apples, pears, plums - this is a journey through the food year with the very best fresh ingredients.