This is the book to accompany the television series airing on Channel 4 last year. A big break from form and his usual tradition, seen meat loving, self sufficient Hugh ditch meat entirely. Have watched his previous programmes and he always comes across very well and has a good philosophy on food. The column he writes for the Guardian is also worth a read. It was a challenge for him to be veg only but it encouraged creativity and reinforced that all people should really think about making veg a bigger part of their meals. As a vegetarian it was good to see a programme that focused entirely on veggie food. Altogether there were seven episodes. In the course of the programme he cooked for wild swimmers, ate at an Indian wedding, sampled some modern veggie cooking, collected and made a dish from monkey puzzle tree nuts, experienced the raw food craze, Buddhist temple cooking and plenty more besides.
It is the best cookery book I have owned and has provided me with so many delicious meals. It is all too easy to get stuck eating the same things and to make little effort. But, this recipe book encouraged me to be far more creative when cooking for myself. The recipe book has 325 pages of beautiful recipes from filling veg and bean stews, to fragrant Asian dishes, handmade breads, curries, salads and an epic soup section. Now, soup is something I eat a-lot of and in this book there are quite a-lot recipes for this. The book itself is well presented, bright pictures with rustic looking food that makes you hungry just leafing through. Each section has a short introduction, words from Whittingstall on his experiences, likes and some tips. There are some vegan recipes included and most of the dishes can be adapted to suit a strictly vegan diet. Book would be a very good addition to any veggies book shelf but really anyone would like this, even the most ardent of meat eaters!
Recipe Highlights-
Cauliflower and Chickpea curry, North African Squash and Chickpea Stew, DIY Pot Noodle, Leek Risotto with Chestnuts, Pistachio Dukka, Carrot Hummus, Mexican Tomato and Bean Soup, Beetroot with Walnuts and Cumin and Roast Parsnip, Lentil and Watercress Salad
