Mr Wilkinson's Favourite Vegetables: A Cookbook to Celebrate the Seasons

  • Blanched white asparagus with ricotta & witlof

    from Mr Wilkinson's Favourite Vegetables: A Cookbook to Celebrate the Seasons Mr Wilkinson's Favourite Vegetables by Matt Wilkinson

    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: white asparagus; radicchio; red witlof; wild rocket; ricotta cheese; oranges; juniper berries; blanched almonds
    • Accompaniments: Almond & orange spiced crumb
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Notes about Recipes in this book

  • Baked beans

    • cassiemcgannon on August 25, 2012

      These are great - rich and spicy, and much quicker to make than most good baked bean recipes.

  • Mashed Brussels sprouts with mint, best end of lamb

    • cassiemcgannon on August 13, 2012

      Only made the Brussels sprouts, not the lamb. They weren't bad, but haven't converted me to loving sprouts.

  • Simple braised red cabbage with Cumberland sausages

    • IsaSim on January 04, 2014

      A bit sweet, but nonetheless delicious.

    • TrishaCP on June 12, 2016

      I greatly reduced the sugar called for- half cup for a savory dish just seemed excessive and I was right. (Mr. Wilkinson seems to really like sugar.) While we enjoyed this the night of, leftovers languished, so I doubt I will be making this again.

  • Fresh corn salad, prawns, jalapeño, red onion & crème fraîche

    • janeflan on August 02, 2013

      Coriander cress is not an ingredient in this recipe, but cilantro is missing from the ingredients list. Lemon is also missing. The recipe calls for large shrimp rather than prawns. And "short cucumber" rather than Lebanese cucumbers. I hope the other recipes in this book are better indexed - it is a great book and this recipe turned out great.

  • Roasted cucumber, quinoa, freekah & herbs

    • Melanie on March 10, 2014

      This is quite a delicious salad although it is rather time consuming as there are multiple ingredients to be cooked separately. I substituted rocket for the watercress.

  • Braised eggplant, tomato & meatballs

    • cassiemcgannon on July 25, 2012

      Improves considerably after standing for at least 24 hours, though flavours are still quite subtle. Will definitely make again, perhaps with some slow-roasted tomatoes and some chile and/or chipotle added.

  • Braised goat neck

    • RosieB on January 21, 2014

      This was easy and delicious. The flavours were great. Served with a celeriac gratin and lettuce, fennel, avocado and pea salad.

  • Rose-geranium-stewed blueberries with creamed rice pudding

    • TrishaCP on June 04, 2016

      I love anything with rose geranium, but this was really way too sweet and rich for me, and I don't think the flavor played well in that combination. I halved the sugar for the blueberry component, but still, it was really overpoweringly sweet. The rice pudding element was extremely rich, and would have done much better with a more tart topping. Having said all of that, everyone finished their dessert nonetheless!

  • The Mrs' silverbeet & feta pie

    • pomona on March 15, 2020

      Baked without pastry - 35 mins at 180. Tasty and fast. Good dinner plus leftover lunch

  • Braise of Kipfler potatoes with gummy shark

    • blings on July 23, 2012

      This is a really tasty easy one pot recipe. I heard Matt Wilkinson on the radio, and he suggested using flathead instead, as I am not keen on shark (too dense) I had completely ignored this recipe. So glad I gave this a go, I think this will be a well used favourite. The fish did not need as long as he suggests, so keep checking.

  • Roasted pumpkin & heirloom carrot, macadamias, caper & raisin dressing

    • lou_weez on May 30, 2021

      An absolutely delicious side dish. The perfect balance of salty, sweet flavours with both crunchy and smooth textures.

  • Pickled green tomatoes

    • ShirleyHarring on April 04, 2020

      Delicious pickle for end of season tomatoes, however - the recipe does NOT require the quantity of vinegar listed. I used possibly 300-400ml.

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  • ISBN 10 174266654X
  • ISBN 13 9781742666549
  • Published May 01 2012
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery, Pope Joan, or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components, letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite 24 vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. Among the more than 90 recipes are plenty of dishes incorporating meat but "Mr Wilkinson's Favourite Vegetables" are the true stars. Key points: beautifully illustrated and designed, this cookbook feels like a contemporary version of an old-fashioned recipe book; tips on growing and cooking every vegetable featured in the recipes; and, step-by-step photographs for selected recipes.