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Vegetables are not only hugely diverse, they are also incredibly versatile.

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´Harris´s strength is in providing recipes to feed a crowd, from shareable salads to loaded, sticky-fingered flat-breads. This is vegetarian food but not as we know it´ - the Daily TelegraphIn this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising.

As a chef and committed carnivore, Rich´s use of vegetables focuses on flavour, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich´s recipes show you how to celebrate vegetables in their delicious and varied glory.

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Rich Harris is a passionate cook, food stylist and home economist, developing his cooking style behind the scenes of many of the UK´s leading food television programmes. He is a regular presenter for Waitrose TV and writes for their publications, Weekend and Food. He also often works as a private chef to a select group of clients, both in London and abroad. His first book, Fire & Smoke, was published in 2016 and has been translated into German and Hungarian.

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