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Vegetable Perfection

100 delicious recipes for roots, bulbs, shoots and stems

Written by Mat Follas

Published: 07/04/2016

Vegetable Perfection

  • Hardback
  •   |  
  • 9781849757096
  •   |  
  • Apr 2016
  •   |  
  • 176 pages

About the author

Mat Follas is a chef, food writer and judge of the Great Taste Awards. Winner of Masterchef (BBC) in 2009, he owned restaurant The Wild Garlic which opened to considerable acclaim, including 2 AA Rosettes and recommendations in the Good Food and Michelin guides, and in 2014 opened a second restaurant within The Casterbridge Hotel in Dorchester, UK. He regularly runs courses on foraging and wild plants, featured in the 'Guardian' national newspaper and wrote the forward for the 'AA Restaurant Guide 2014'. Mat is a regular judge for MasterChef, making frequent TV appearances, The Great Taste Awards and the World Cheese Awards, and his recipes are published in a variety of magazines including 'BBC GoodFood', 'Olive' and 'Delicious'. Mat lives in Dorset, UK.

‘Move over Meat’ was the headline in the NY Times Weekend. MasterChef UK winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike.

More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower. Vegetable dishes are now storming the menus at some of the world’s best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. 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, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza Bianca, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils. Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here.