Vegetables

This collection of wow-factor vegetable dishes can all be enjoyed by vegetarians and non-veggies alike.

More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavor and make so much more of humble carrots, kale, and cauliflower. Vegetable dishes are storming the menus at some of the world's best restaurants where chefs are treating fresh vegetable produce with the reverence it. Organized by type of produce, there are recipes for root veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard.

Choose from Smoked Parsnips with Blue Cheese, Cauliflower & Truffle Pate, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza Bianca, Spaghetti Puttanesca, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos, and oils.

About the Author

Mat Follas won MasterChef UK in 2009 and went on to run successful restaurants that won awards, including two AA Rosettes. Mat often judges food competitions and events and is a regular judge for BBC MasterChef and The Great Taste Awards. He runs popular courses on wild food foraging, cooking and making gin, and he makes liqueurs for his company Mure British Liqueurs. Mat also part owns and helps run Bramble Cafe in Poundbury, Dorset. He has written three books for Ryland Peters & Small. Mat lives in Dorset, England with his family.