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Feel-good recipes that celebrate the versatility and deliciousness of vegetables (and are free from wheat, dairy and refined sugar).

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Feel-good recipes that celebrate the versatility and deliciousness of vegetables (and are free from wheat, dairy and refined sugar).

Lily Simpson´s exquisite way of cooking is inspired by a range of seasonal greens such as asparagus, green beans and pak choi, as well as the rest of the rainbow: butternut squash, aubergine and sweetcorn. With clever cooking techniques and spicing, her recipes reinvent the vegetarian-style menu - Honey and tamari-roasted fennel salad, Spinach kitchari, Beetroot and shallot fritters, Roasted cabbage with lentils, and Rhubarb granita are just a few of the fantastic dishes that fill the pages of Detox Kitchen Vegetables.

This beautiful book also includes tips on how to shop for, prepare and cook each vegetable, and tells you when they´re in season so you can get them at their peak time for flavour and nutrition. It´s a way of cooking that will nurture not only good health and wellbeing, but also your everyday joyfulness.

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Simpson´s new cookbook, Detox Kitchen Vegetables, promises to remove the fear that cooking with "greens" won´t be as exciting as with meat and fish The Sunday Times Magazine

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Chef Lily Simpson takes her ideas from travels in France, Spain, Italy, Thailand, Morocco and India. She founded Detox Kitchen, a unique detox food delivery service, in 2012. Having launched with dazzling success and a loyal following of celebrity clients, Detox Kitchen now serve a range of delicious, healthy dishes from delis across London.

detoxkitchen.co.uk / @TheDetoxKitchen

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