The Whole Vegetable

Sophie Gordon's beautiful plant-based cookbook offers over 130 simple, creative, planet-friendly recipes, arranged in six (yes!) seasonal chapters and putting vegetables at the centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable and cost-effective.

The recipes focus on fresh vegetables but many also prominently feature pulses, grains, seeds and flours, including:

• Spelt Pizza with Charred Fennel, Green Cabbage & Tofu Cream (try it here!) - with spelt flour
• Multigrain Pancakes - with buckwheat flour, oat flour, rolled oats and chia
• Apricot and Grain Salad - with spelt or any other grain or mixture
• Cherry Breakfast Crumble - with spelt, rye, buckwheat or other flour, jumbo oats
  
• Massaged Kale Salad - with barley grain
• Creamy Curried Pumpkin Split Pea Dal - with split yellow peas
• and many more besides...