Over 130 creative, delicious, eco-conscious and planet friendly recipes put vegetables at the very centre of the table, making them the star of the show and embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings. From Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple and Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season, to ensure that nothing in your kitchen goes to waste.

My debut cookbook will show you how to cook with every part of the vegetable (and fruit), reduce waste and reinvent your leftovers, plus do our best to eat seasonally.

Orders are available in a variety of retailers, see links below to purchase.

UK: Penguin, Amazon, Waterstones, Bookshop.org

AUS: Various retailers via Penguin.AU