Ten vegetables, ten ways: new recipes that use just ten or fewer ingredients and showcase the delicious and diverse ways you can enjoy aubergines, beetroot, broccoli, leeks, mushrooms, potatoes and more. Learn how to transform carrots into Carrot and Sesame Burgers or Chewy Flapjacks with Carrot and Pistachio; make courgettes into Courgette Crepes with Spinach and Ricotta, or Courgette and Lemon Loaf Cake with a Lemon Curd. This is healthy eating for our planet, our bodies and our tastebuds. Hardback book measures 25.2 x 19.2 cm, page count 288.
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