From the start of autumn, we crave food that nourishes, and sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice, big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking.
The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater. If you enjoyed spring/summer, you’re going to love autumn/winter. Ella recommends the Aubergine and Tomatoes in Coconut Milk for a spicy, creamy weeknight meal.