Vegetable Genius
Turn forty humble vegetables into true mealtime heroes.
From everyday staples like carrots, broccoli and onions to seasonal stars such as asparagus, sweetcorn and runner beans, Vegetable Genius shows you how to make vegetables the star of the plate — whether as a satisfying main or a standout side. Each vegetable features five fuss-free recipes using minimal ingredients, delivering maximum flavour you’ll want to cook again and again.
Discover a delicious mix of dals, dips, slaws, stews, cakes, stacks, fritters, puddings and more. With 200 easy, versatile recipes, this book is destined to become an everyday go-to for modern home cooking.
About the Author
Anna Berrill is the commissioning editor of Feast, The Guardian’s Saturday food magazine. A highly experienced food journalist, she has worked with publications including Waitrose Food, Jamie Magazine, Red, Homes & Gardens, Food & Travel, The Huffington Post, Healthy and Decanter. Anna regularly appears on Radio 4’s The Food Programme and The Guardian’s Today in Focus podcast, bringing expert insight into food trends and how people cook today.
Perfect for veg lovers, confident home cooks and anyone looking to eat more plants — beautifully.
