4 Unique Seasons
20 Talented Chefs
40 Game-Changing Recipes
Vegetables are having a moment. No longer relegated to side dish or accompaniment status, British chefs are treating them with the same care, attention and respect as the finest cuts of meat and fish. The result? Some of the most exciting vegetarian cooking the world has ever seen.
Brought to you by the team behind Great British Chefs, this cookbook celebrates the new wave of vegetarian cooking found in the restaurants and kitchens of the UK. Whether you're vegetarian or not, every one of the seasonal starters, sides and mains within these pages prove that meat and fish simply aren't needed to enjoy fantastic, flavourful and seriously impressive food at home.
With forty recipes from twenty trailblazing chefs, you'll find plenty of inspiration when it comes to making the most of seasonal produce. Charred asparagus spears with pickled egg yolks in spring; broad bean and feta tarts in summer; squash gnocchi with cavolo nero and ricotta in autumn and parsnip salad with sprouts and chestnuts in winter – these are just some of the incredible dishes you'll be able to recreate with this book.
As the days grow longer and we start to see the green shoots of springtime, some of Britain’s best vegetables come into season. Asparagus has to be the poster child of spring’s bounty, but there’s plenty more to enjoy – snappy, refreshing cucumbers; buttery Jersey Royal potatoes; the first of the year’s lettuce leaves and eventually fresh garden peas, sweet enough to be eaten straight from the pod. As the most exciting season on the British culinary calendar, this is where you’ll find some of the most interesting dishes in the book.
British summertime means one thing to the home cook – abundance. A huge amount of fresh, seasonal ingredients come to the fore during the hotter months, with shop shelves, veg patches and market stalls offering up jewel-like tomatoes, sweet courgettes, countless varieties of beans and a whole host of other vibrant ingredients. Light, bright and featuring an entire spectrum of vivid colours, these recipes celebrate summer at its finest (whether the weather’s playing ball or not!).
Autumn is the most beautiful season, with trees going from verdant green to warming hues of amber, red and brown. The flavours in our cooking become more robust: beetroots, pumpkins, squash and mushrooms take over from the summer staples. Dishes toe the line between sweet and earthy, and we start craving food that’s a little more nourishing than the lighter dishes of summer. The recipes in this chapter, however, prove that there’s still ample opportunity to get creative whilst putting British vegetables centre stage.
While winter can seem a little barren in terms of fresh produce at first, there is in fact a wealth of hearty, satisfying dishes that put seasonal produce in the spotlight. Celeriac, Jerusalem artichokes, parsnips and chestnuts boast bags of flavour, and who can forget Brussels sprouts – an ingredient we now know can be deliciously nutty and sweet, provided it’s not over-boiled. There are plenty of fresher-flavoured ingredients at their best too –bitter chicory leaves, striking cavolo nero and other cabbages provide leafy relief during the colder months.