A caravan of vegetable dishes, mostly small and perfectly formed, from the head chef of the eponymous Bristol restaurant who won a Michelin star aged 21.
A new vegetarian contribution from the gastronomic powerhouse. Perfect for those who would sell their well-fed souls for an aubergine dumpling parmigiana.
Vegetarian recipes from the cold north: Hahnemann is at the forefront of Danish cooking, with her eponymous company making about 3000 lunches a day in Copenhagen, sustainably. Somehow, in th... read more
Cauliflower in almond and saffron masala, paneer and apricot koftas; small plates, large plates, breads, relishes...The first of a a new series from Bloomsbury, catching the wave of vegetari... read more