Great British Chefs: Vegetables: 40 Seasonal Recipes From the UK's Most Exciting Chefs by Great British Chefs

  • Asparagus korma [Asma Khan] (page 19)

    from Great British Chefs: Vegetables: 40 Seasonal Recipes From the UK's Most Exciting Chefs Great British Chefs by Great British Chefs

    • Categories: Curry; Main course; Spring; Indian; Vegan; Vegetarian
    • Ingredients: bay leaves; cassia bark; green cardamom pods; whole cloves; onions; garlic paste; ginger paste; ground coriander; chilli powder; tomatoes; asparagus; coconut milk; ground almonds; coriander leaves
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Notes about this book

  • Charlotte_vandenberg on October 03, 2020

    The jerk-spiced pumpkin recipe alone is enough reason to buy the book. The book contains truly beautiful dishes that are very doable at home.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    The second cookbook from the Great British Chefs is a stunning look at vegetables in all their glory.

    Full review
  • ISBN 10 1913933008
  • ISBN 13 9781913933005
  • Linked ISBNs
  • Published Aug 01 2020
  • Format Hardcover
  • Page Count 133
  • Language English
  • Countries United Kingdom
  • Publisher Great British Chefs Limited

Publishers Text

4 Unique Seasons
20 Talented Chefs
40 Game-Changing Recipes

Vegetables are having a moment. No longer relegated to side dish or accompaniment status, British chefs are treating them with the same care, attention and respect as the finest cuts of meat and fish. The result? Some of the most exciting vegetarian cooking the world has ever seen.

Brought to you by the team behind Great British Chefs, this cookbook celebrates the new wave of vegetarian cooking found in the restaurants and kitchens of the UK. Whether you're vegetarian or not, every one of the seasonal starters, sides and mains within these pages prove that meat and fish simply aren't needed to enjoy fantastic, flavourful and seriously impressive food at home.

With forty recipes from twenty trailblazing chefs, you'll find plenty of inspiration when it comes to making the most of seasonal produce. Charred asparagus spears with pickled egg yolks in spring; broad bean and feta tarts in summer; squash gnocchi with cavolo nero and ricotta in autumn and parsnip salad with sprouts and chestnuts in winter – these are just some of the incredible dishes you'll be able to recreate with this book.

This book is available in hardcover, paperback and eBook formats.

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