As cooks, whether that be in a professional or home kitchen, there is one goal that many of us are trying to achieve right now: to cook more sustainably, to waste less and to have a lighter footprint on our environment. To cook greener.
A big step in achieving this is for us all to make the step towards a more vegetable-led diet, and this book is packed with a comprehensive selection of vegetarian recipes, including a large number which are suitable for vegans.
Accessible and simple, yet utterly delicious, the 100 recipes within these pages will delight home cooks and embody the Master Chef philosophy of ”ordinary people cooking extraordinary food”. Whether it”s a quick and simple dinner using whatever you might have at hand or a weekend feast to show off your Master Chef skills, there is something for even the hungriest of carnivores in these pages.
With contributions from 10 Master Chef champions from around the world, recipes include:
Smashed broad bean and peas on sourdough with goat”s cheese, dukkah and mint
Puy lentil salad with charred tenderstem broccoli and miso dressing
Aubergine schnitzel with fennel, chilli and yoghurt coleslaw
Mushroom and lentil lasagne
… and many more.
Each and every recipe will be complemented with a stunning photograph, and a beautiful, fresh book design will ensure this is something that everyone, from meat-lovers to vegans, want to have on their shelves.
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