The Magnificent Book of Vegetables by Alice Hart

  • Purple sprouting broccoli paccheri (page 26)

    from The Magnificent Book of Vegetables The Magnificent Book of Vegetables by Alice Hart

    • Categories: Pasta, doughs & sauces; Suppers; Main course; Cooking for 1 or 2; Spring; Vegetarian
    • Ingredients: pine nuts; extra virgin olive oil; purple sprouting broccoli; dried chilli flakes; basil; vegetarian hard cheese; paccheri pasta
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Notes about Recipes in this book

  • Purple sprouting broccoli paccheri

    • Eleanorconroy on May 13, 2025

      I didn't love this - it was ok, but I felt that the broccoli just dulled the taste of the pesto

  • Roast rainbow carrots with olives, spelt and tarragon

    • katiesue28 on March 14, 2024

      I made this as a side for a dinner party, but without the spelt. My friends RAVED about it! Super delicious! I also added some chopped pistachios for extra crunch at the end.

  • Tomato, lemongrass and peanut noodles

    • VineTomato on September 06, 2022

      Lovely dinner that comes together quickly - perfect for a week night. I used lentil noodles which worked well. Alice recommends using Taifun smoked tofu with almonds - so glad I spotted that in the recipe description, it is excellent tofu! My only small gripe is that it felt like it was missing another veg, there was a lot of tomato. But I'm not sure what would work.

  • Courgette-sweetcorn fritters with pickled salsa

    • Astrid5555 on October 02, 2023

      These are so delicious, even my corn-hating teenager happily ate these. Do make the salsa, it perfectly complements the fritters.

  • Tomato and lentil cornbread

    • samfrances on September 22, 2024

      Nice but quite dry. Also found a 20cm tin was a bit small for all the toppings.

  • Blistered tomato confit on a parsnip rosti with capers and oregano

    • Nancy402 on February 21, 2024

      A great mid-winter dish, with nothing stodgy about it. Unlike my previous attempts at rosti, this turned out perfectly. Parsnip worked well with the usual potato, as did the bright acidity of the tomatoes.

    • Nancy402 on February 21, 2024

      A great mid-winter dish, with nothing stodgy about it. Unlike my previous attempts at rosti, this turned out perfectly. Parsnip worked well with the usual potato, as did the bright acidity of the tomatoes.

    • Nancy402 on February 21, 2024

      A great mid-winter dish, with nothing stodgy about it. Unlike my previous attempts at rosti, this turned out perfectly. Parsnip worked well with the usual potato, as did the bright acidity of the tomatoes.

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  • ISBN 10 1914317211
  • ISBN 13 9781914317217
  • Published May 26 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher OH Editions

Publishers Text

The hunger for thoughtful, wholesome and truly delicious vegetarian recipes is only increasing, especially now that we all know that eating more veg is good for our health – and the planet. In The Magnificent Book of Vegetables, trained chef and food writer Alice Hart shares over 80 tantalising recipes that not only taste great, but will leave you feeling amazing.

As a trained nutritionist, Alice knows the importance of vegetable-centric, wholefood eating, but at the same time understands that most of us lead busy lives and shop at our local supermarkets. As such, many of the recipes in this book are uncomplicated yet big on flavour, and really make the vegetable the hero of every dish. Alice shares advice on the best way to plan your shop throughout the seasons so that nothing goes to waste, even suggesting tinned, pickled or frozen swaps where possible. Start the day right with a Green quinoa breakfast bowl, whip up a batch of Kale and potato hand pies with caraway seeds for the park, and warm up a dreary winter's evening with Chard and black bean chilli with Jalepeno-cornbread crust.

Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, The Magnificent Book of Vegetables will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.

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