• boncie on October 04, 2024

  I think EYB should make it clear that this is the US title, and the UK title is Eat More Veg. So annoying when publishers change the titles.

• lucywayman on February 11, 2021

  This index is the same as the UK book “Eat your Veg”.

• Breadcrumbs on August 21, 2013

  LEEK, SCALLION & POTATO GRATIN – p. 163 Step aside scalloped potatoes, there’s a new potato dish in town and I’m sorry to say it has you beat…in spades! With all these ingredients currently in season and abundance I simply couldn’t resist this sensational-sounding dish. I used red and yellow fleshed fingerling potatoes and their creamy, earthy flavours were further enhanced by the sweetness of the leeks, scallions and garlic-infused white wine cream sauce. I simply can’t imagine a more perfect, decadent tasting potato dish. We served this with grilled filets. This will be a staple from now on and I can’t wait to serve it to company. Wonderful recipe. Photos here: http://chowhound.chow.com/topics/876223#8276923

• Breadcrumbs on August 21, 2013

  ASPARAGUS AL FORNO WITH CHERRY TOMATOES & BASIL p. 128 – I’ve roasted asparagus before and I roast tomatoes all the time but for some reason, I’d never thought to combine the two. Genius, especially with roughly chopped basil and some garlic added to the mix. What emerged from the oven was a sensational looking and tasting dish. Still life on a sheet pan. Outstanding dish well worth repeating. Photos here: http://chowhound.chow.com/topics/876223#8276923

• Breadcrumbs on July 17, 2013

  FENNEL AND POTATOES AL FORNO - p. 114 – Simple and delicious this dish is a must repeat! I halved the recipe to ensure the veggies roasted vs steamed on my half sheet pan. The shallots were an excellent addition to the mix. Raw, the veggies looked like a still-life on their parchment canvas. A beautiful and delicious dish. Photos here: http://chowhound.chow.com/topics/908743#8195435

• Breadcrumbs on July 17, 2013

  SHRIMP IN POTATO VESTS - p. 44 – An outstanding way to prepare and enjoy shrimp. This recipe immediately caught my eye when I first opened this book. A bit fussy to prepare but the flavours make the effort all worthwhile. The trick is slicing the potato thick enough that it won’t tear when pierced with your skewers but thin enough that it’s malleable enough to wrap around the shrimp. My issue was compounded by using massive, Extra Colossal shrimp. The only other challenge with the dish is to get nice colour on the shrimp. In the end I removed them from the skewers to ensure even browning. This may be less of an issue with smaller shrimp. Would definitely make this again as the combination of flavours and textures were a revelation. Recipe not clear on whether the cornstarch wash goes in or outside so in the end, I basted both sides. Recipe makes farm more wash than necessary. Could be halved with no issue. Photos here: http://chowhound.chow.com/topics/908743#8195435

• Breadcrumbs on May 20, 2013

  DEVILICIOUS POTATOES WITH FRESH CHILI & CAPERS – p. 50 I love mayo-free potato salads and this version was a revelation. We loved the salty heat of the caper/chili combo and the simplicity of the evoo allowed the earthy creaminess of the potato to shine through as well. Another plus is the speed at which this all comes together. A terrific salad that we’ll definitely make again and again. I used red-skinned, yellow-fleshed baby potatoes and didn’t bother skinning them. While my salad wasn’t as pretty as the one in the book, I’m confident it was just as delicious. Photos here: http://chowhound.chow.com/topics/902560#8085532

• Breadcrumbs on May 20, 2013

  I purchased this book after a recommendation from The Good Egg in Toronto and was immediately charmed by the interesting, innovative and enticing veggie-centric recipes. Not a Vegetarian book but almost a Vegetarian book with mostly meatless meals. I was even more excited by this than Ottolenghi because of the variety of cuisines it covers. This may become my summer cookbook for 2013 with so many recipes that appeal. EDITING MY ORIGINAL NOTE TO ADD: I have posted a full, lengthy review of this book on Chowhound here: http://chowhound.chow.com/topics/876223#8276923 Also, worth noting that the Arthur Potts Dawson is now Head Chef at a new JO restaurant in London called Jamie Oliver's Diner.

Notes about Recipes in this book

• Lentil dahl with cinnamon and Indian bay

  • roma_pg8lm5 on January 25, 2026

    Nice, added chickpeas and kale. Served with rice and mango chutney

• Kavey Eats

  This cookbook makes you want to cook with vegetables, which is half the battle for many folks who know they should eat more veg but aren’t really inspired to cook with it.

  Full review

• Huffington Post United Kingdom

  Eat Your Veg is certainly not just a book for vegetarians but is the best vegetable cookbook I have read since Yotam Ottolenghi's Plenty. ...the recipes are a fantastic addition to regular meals.

  Full review

• Yum.Fi

  Even the most dedicated meat eater and sceptical consumer of vegetables cannot surely fail to find some interesting dishes in this book. Vegetarians will love this book. Foodies too.

  Full review