A comprehensive collection of 200 recipes that embrace vegetarian cuisine as the centerpiece of a meal from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh FearnleyWhittingstall embraces all manner of vegetables in his latest cookbook an inventive offering of more than two hundred vegetablebased recipes including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits FearnleyWhittingstall changed his culinary focus from meat to vegetables and now passionately shares the joys of vegetablecentric food with recipes such as Kale and Mushroom Lasagna Herby Peanutty Noodly Salad and Winter StirFry with Chinese FiveSpice.