vegetables: easy and inventive vegetarian suppers

’This amazing book will bring sunshine into your life. Mark is such a knowledgeable and fabulous writer who takes the simplest of vegetables and recipes to another level.’ - Angela Hartnett

’Mark puts vegetables in their place, and that’s right at the centre of the table. Follow him on a journey through the seasons, feasting on your way. Simple, soulful, seasonal.’ - Yotam Ottolenghi

’This is a wonderful book. Mark Diacono has combined his exceptional skill and passion for growing and cooking along with his own superb photography to create something truly inspiring and beautiful. I am deeply jealous!’ - Monty Don

’This is such a joyful and beautiful book. Mark Diacono make me yearn to eat more seasonal vegetables, not because they will be good for me but because his recipes are so full of colour, flavour and excitement that I can’t imagine a better way to eat and to cook. He is also one of the wittiest food writers in Britain.’ - Bee Wilson

’In a world where the way we eat is becoming ever more important, this inspiring veg bible is absolutely brilliant.’ -​ Julius Roberts

Enjoy the best of veg, all year long, with this must-have vegetarian cookbook.

Vegetables showcases almost 100 inventive vegetarian recipes that encourage you to celebrate the seasons, switch up your diet, upgrade your sense of vitality and health and tread more lightly on the planet. From Spring Onion and Tarragon Tart and Radicchio and Chestnut Risotto to Baked Aubergines with Spiced Rosemary Cream and Stuffed Tomatoes with Coconut Rice, this book makes our most-loved veg the main event. Packed with recipes for generous lunches and hearty dinners, these crowd-pleasing dishes will leave everyone deliciously nourished, and with ’seasonal swaps’, plus vegan and gluten-free options, you’ll never run out of mouth-watering variations to bring to the table.

Whether you have a few sad carrots at the bottom of the fridge, are a veg-box advocate in need of inspiration, or a keen gardener with a glut of produce, Vegetables will show you just how easy it is to pack plenty of tasty plants onto your plate, every week of the year.

Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. He has written a number of award-winning books, including A Year at Otter Farm and A Taste of the Unexpected (which both won Food Book of the Year for André Simon and the Guild of Food Writers, respectively), Sour (which was Food Book of the Year 2019 in The Sunday Times and Daily Mail, and nominated for a James Beard Award), Herb and Spice. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark’s refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including The Telegraph, Delicious and Country Life, and his features have appeared in The Observer, Guardian, National Geographic, and others. He also speaks and demos at food festivals around the UK and writes for an engaged and growing audience on his Substack: Mark Diacono’s Imperfect Umbrella.