Description
This compendium of recipes shows you how to cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally.
Here are over 130 delicious, planet-friendly recipes such as Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns – many of which embrace oft-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings.
Packed with thoughtful recipes for every season, The Whole Vegetable will ensure that nothing in your kitchen goes to waste.
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