One of the best cookbooks of the decade. Yes, it’s arranged around vegetables, and indeed makes seasonal produce the star. But it goes off on tangents: oozy fontina-stuffed arancini (made with leftover leek risotto), and isn’t too staunch to make vegetables the accent of a luxurious dish, note creamy rigatoni with broccoli and sausage. There is attention to snacks: crispy fried cabbage leaves get sprinkled with spice, and grilled bread is slathered with three kinds of onion. Cosy photos and prettiest Illustrations by Melinda Josie.

Details:

• Hardback / 384 pages
• Published 2 May 2017