Vegetables

From Spring onion and tarragon tart and Radicchio and chestnut risotto to baked aubergines with spiced rosemary cream and stuffed tomatoes with coconut rice, this book makes our most-loved veg the main event. Packed with hearty recipes, these crowd-pleasing dishes will leave everyone deliciously nourished, and with seasonal swaps, plus vegan and gluten-free options, you'll never run out of mouth-watering variations to bring to the table.