Vegetable small plates are the heart of this mouth-watering debut from the head chef of acclaimed Bristol restaurant Root. Although not central to the book, meat and fish recipes abound in 100 recipes for you to mix and match at home, creating greedy feasts for family and friends - or even just for yourself. Recipes include Welsh rarebit toasts, Buttermilk fried celeriac, Cauliflower bhajis with cashew butter and pickled orange, Chicken schnitzel with sauerkraut, Spiced monkfish tail with 3 sauces, Doughnuts with carrot jam, and Sherry panna cotta.
- Pages: 288
- Dimensions: 246x189mm