Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants by Gill Meller

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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Spring; Vegetarian; Vegan
    • Ingredients: asparagus; broad beans; quinoa; peas; spring onions; chives; parsley; mint; lovage; fennel tops; sunflower oil; apple cider vinegar; caster sugar
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Main course; Spring; Vegetarian
    • Ingredients: all-purpose flour; butter; broad beans; peas; sugar snap peas; asparagus; spring onions; little gem lettuce; tarragon; parsley; lovage; goat cheese; eggs; egg yolks; double cream
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    • Categories: Grills & BBQ; Appetizers / starters; Side dish; Cooking for 1 or 2; Spring; Vegetarian
    • Ingredients: raw almonds; pumpkin seeds; sunflower seeds; cumin seeds; tamari; rosemary sprigs; asparagus; black peppercorns; natural yoghurt; mint
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    • Categories: Side dish; Spring; Vegetarian
    • Ingredients: new potatoes; elderflower heads; butter; lemons; lemon thyme; black peppercorns
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    • Categories: Egg dishes; Main course; Spring; Vegetarian
    • Ingredients: eggs; new potatoes; olive oil; onions; smoked garlic; thyme; parsley; cheddar cheese; black peppercorns
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    • Categories: Soups; Spring; Vegetarian; Vegan
    • Ingredients: new potatoes; onions; fennel seeds; thyme sprigs; vegetable stock; nettle tops; black peppercorns; wild garlic leaves
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    • Categories: Side dish; Appetizers / starters; Spring; Cooking for 1 or 2; Vegetarian
    • Ingredients: sea kale; parsley; capers; red chillies; double cream; chives; black peppercorns
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    • Categories: Sauces, general; Spring; Vegetarian
    • Ingredients: hazelnuts; wild garlic leaves; hard sheep cheese; olive oil; black peppercorns
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    • Categories: Pies, tarts & pastries; Main course; Spring; Vegetarian
    • Ingredients: plain flour; butter; nettle tops; wild garlic leaves; hard sheep cheese; onions; nutmeg; eggs; egg yolks; double cream; black peppercorns
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    • Categories: Fried doughs; Canapés / hors d'oeuvre; Spring; Vegetarian
    • Ingredients: cornflour; fine sea salt; sparkling water; goat cheese; natural yoghurt; lemons; dill; sunflower oil; radishes; flaky salt of your choice
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    • Categories: Salads; Side dish; Spring; Cooking for 1 or 2; Vegetarian; Vegan
    • Ingredients: radishes; sugar snap peas; lemons; mint; pea shoots; black peppercorns
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    • Categories: Soups; Spring; Vegetarian; Vegan
    • Ingredients: bulb fennel; new potatoes; vegetable stock; broad beans; peas; little gem lettuce; mint; lovage; parsley; basil; fennel tops; courgettes; chives; sugar snap peas; pea flowers; lemons
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    • Categories: Side dish; Spring; Vegetarian
    • Ingredients: little gem lettuce; spring onions; green peppercorns in brine; frozen peas; vegetable stock; double cream; parsley; black peppercorns
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    • Categories: Beverages / drinks (no-alcohol); Spring
    • Ingredients: rhubarb; sugar; whole star anise; oranges; runny honey
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    • Categories: Mousses, trifles, custards & creams; Dessert; Spring
    • Ingredients: alexanders leaves; rhubarb; alexanders stems; caster sugar; agar flakes; runny honey
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    • Categories: Cakes, large; Dessert; Spring
    • Ingredients: caster sugar; rhubarb; butter; self-raising wholemeal flour; eggs; stem ginger in syrup
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    • Categories: Salads; Dessert; Spring; Cooking for 1 or 2; Vegan
    • Ingredients: bulb fennel; green strawberries; gooseberries; tarragon; mint; lemons; caster sugar; black peppercorns
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    • Categories: Dessert; Spring; Vegan
    • Ingredients: strawberries; cardamom pods; caster sugar; lemons; rose buds
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    • Categories: Cakes, large; Dessert; Spring; Summer
    • Ingredients: double cream; lemons; strawberries; elderflowers; egg whites; caster sugar; elderflower cordial
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    • Categories: Cookies, biscuits & crackers; Appetizers / starters; Snacks; Summer; Vegetarian
    • Ingredients: rye flour; active dry yeast; fine sea salt; caraway seeds; fennel seeds; sunflower seeds; pumpkin seeds; broad beans; artichoke hearts; mint; chives; lemons; yoghurt; black peppercorns
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    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Summer; Vegetarian
    • Ingredients: butter; peas; broad beans; chives; tarragon; new potatoes; hard sheep cheese; parsley; black peppercorns
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    • Categories: Appetizers / starters; Summer; Vegetarian
    • Ingredients: artichokes; butter; black peppercorns
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    • Categories: Sauces, general; Appetizers / starters; Summer; Vegetarian
    • Ingredients: artichokes; new potatoes; parsley; black peppercorns; country bread; garlic; apple cider vinegar; egg yolks; sunflower oil
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    • Categories: Salads; Appetizers / starters; Summer; Vegetarian; Vegan
    • Ingredients: kohlrabi; baby courgettes; spring onions; black mustard seeds; apple cider vinegar; caster sugar; capers; mint; parsley; black peppercorns
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    • Categories: Pizza & calzones; Main course; Small plates - tapas, meze; Snacks; Summer; Vegetarian
    • Ingredients: strong white bread flour; fine sea salt; active dry yeast; fennel seeds; lemons; natural yoghurt; courgettes; dill; mint; basil; chives; soft goat cheese; black peppercorns
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Notes about this book

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Notes about Recipes in this book

  • Apple, carrot, lemon and cinnamon cake

    • debkellie on July 03, 2020

      The combination sounds weird.. but it works. It's a distinctly lemony cake (maybe a consequence of freshly picked home grown lemons), and to me was reminiscent of the flavour & texture of a good old fashioned bread pudding. It was very moorish. The frosting was a bit boring though.

  • Cucumber salad with dill and apple cider vinegar

    • eliza on August 25, 2021

      Gill posted this on his Instagram so I gave it a try. The cucumber is sliced and salted, then rinsed and the rest of the ingredients added. I found it a little too salty (probably just personal taste as I don't eat much salt), but otherwise excellent. It's a great recipe to have up your sleeve to help use up the glut of cucumbers and dill. My changes; less salt, omitted the green onions and flowers as I didn't have any. Very tasty and very easy to make. A definite repeat for me.

  • Chard with garlic, quinoa, tomatoes and parsley

    • ncollyer on October 27, 2020

      Delicious. The warm dressing adds a lot of flavour, and the colourful stems of the rainbow chard were put to good use. A few pots were involved, but it was worth it.

  • Wholemeal rhubarb and ginger upside-down cake

    • corylavell on April 04, 2021

      I halved this and cooked it in a 6in/18cm round loose bottomed cake tin which worked really well. Suspect my tin choice was partly why I didn’t get a beautiful reveal of rhubarb stalks on the base. I used the thinnest maincrop stalks from the garden. Also, I don’t keep whole meal self raising around, so added a tsp (total) of baking powder. It was a delicious cake, especially with hot custard on for our cold Scottish outdoor Easter lunch.

  • Carrot soup with lentils, salted almonds, chilli and rosemary

    • grindabod on January 06, 2022

      Gill Meller - and I know this might sound like a weird thing to say - is my favourite soup cook. Every time I make one of his soup recipes I'm more convinced. This one is so full of flavour and looks (and tastes) so chic and beautiful thanks to the toppings. Instant hit, and I learned that cooked and crisped lentils make for a wonderful soup topping. If anything, I might make more of the topping next time. I served this as a starter for a dinner party.

  • Sea kale with capers, rosemary, parsley and cream

    • grindabod on September 02, 2020

      Not a lot of recipes for sea kale going around, so thank you Gill. We happen to have a plant in the garden and this preparation was really delicious; full of flavour and complementing the kale so well. Would obviously be just as great with any other type of kale.

  • A mushroom risotto – made with spelt

    • grindabod on September 01, 2020

      As is always the case with risotto, the stock makes the dish. We used the broth left over after cooking beans earlier in the week as the basis for the vegetable stock and it was a really delicious dish. The spelt works really well with the mushrooms, it had the perfect consistency, and it somehow felt healthy and decadent at the same time.

  • Aubergine, courgette and lettuce salad with toasted seeds, mint and tahini dressing

    • Pimlicocook on August 12, 2021

      Delicious - the crisp salad and smoky, toasted seeds make all the difference. I only realised afterwards that the mint in the title is missing both in the ingredient list and the instructions - but I think a few torn leaves strewn over would work well. Next time.

  • Roast tomato and lentil soup

    • toxiedriver on August 09, 2021

      Has rapidly become a favourite in our household and when we have friends over for a simple dinner. Really nice balance of flavours. Roasting the tomatoes gives a light sweetness to the soup which is really nice in combination with the spices. Great to make a bigger batch and freeze to have on hand.

  • Leeks and lentils with lovage dressing

    • Hansyhobs on March 30, 2022

      Didn't have lovage but made it anyway with parsley. Pretty basic but nice enough.

  • Radicchio, celeriac and blood orange salad

    • Hansyhobs on February 08, 2022

      A bit one-note for me, very salady leafy texture which didn't make it a joy to eat

  • Apple, rhubarb and beetroot salad

    • Hansyhobs on April 26, 2022

      Nice and easy, I used a mandolin for the beetroot but it still felt too thick and chewy. Had with stracciatella cheese and some sourdough to give more substance

  • Red peppers with smashed white beans, roasted nuts and pumpkin seeds

    • Hansyhobs on April 01, 2022

      My beans must be old because they took HOURS to cook. I would definitely recommend an overnight soak instead of just a day time one. Was very nice once ready! The crunchy topping is addictive.

  • Asparagus and quinoa salad with peas and broad beans

    • Hansyhobs on March 29, 2022

      I freestyled a bit with this one and cooked the asparagus (chunky white and green from Natoora) low and slow in butter. I used Tropea onions instead of spring and cooked these in the butter as well. Added everything to the quinoa as per the recipe. Delicious!

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  • ISBN 10 1787134334
  • ISBN 13 9781787134331
  • Linked ISBNs
  • Published May 28 2020
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Root, Stem, Leaf, Flower is a cookbook about plants--it's about making the most of the land's bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn apples, pears, plums the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.

Praise for Time:

'I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen.'Nigella Lawson

'Gill Meller's latest cookbook, Time, is poetic and romantic a string of beautiful recipes guide you through the seasons. Yotam Ottolenghi, Guardian

Praise for Gather:

'My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking.'Diana Henry

'Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour.' Hugh Fearnley-Whittingstall



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