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.

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CHAPTER ONE

SPRING

CHAPTER TWO

SUMMER

CHAPTER THREE

AUTUMN

CHAPTER FOUR

WINTER