Delicious flexitarian recipes for planet-friendly eating
Foreword by Guy Singh-Watson, farmer and founder of Riverford Organic Farmers.
Eat Green is a cookbook for everyone who wants to enjoy delicious food which is good for you, simple to make and affordable to cook every day, but that also helps cut back on food waste in the kitchen. This super practical book, by bestselling author and home cook Melissa Hemsley, shows you how. Every one of the 100+ flexitarian recipes in Eat Green celebrate vegetables as the star ingredient and, where meat and fish are used, easy swaps are included so vegetarians can enjoy every recipe.
And, if you’re an omnivore like Melissa, you will findmore ideas to stretch smaller but better-quality meat and fish portions further. Local, seasonal produce has been prioritised – with extra emphasis on using up all those odds and ends which usually get thrown away. Herb stems, veg tops and parmesan rinds are all put to work to provide extra flavour, reduce food waste and save you money while you’re at it. The book is also packed with Melissa’s great USPs: time saving tricks, efficiency tweaks and seasonal swaps so you can get the most out of your food – and your leftovers – all year round.
To keep things as useful as possible, the recipes in Eat Green are based on the most popular fruit and veg that fill our fridges and our bins – the ones that are most bought, and most thrown away in UK. These affordable and easy to shop for recipes show respect to seasonal ingredients in all their glory and are straightforward to make, giving families, hard working couples and individuals real
food for every busy night of the week. Plus the A-Z of odds, ends and leftovers puts an end to the headache of working out what to do with the contents of your fridge!
From all day breakfast ideas like Fridge-Raid Frittata to 30 minute suppers like Turmeric Noodle and Chicken soup or Grilled Golden Fish and Sweet Sesame Spinach to favourites for friends like Shawarma Spiced Chickpeas & Celeriac Hummus to afternoon treats like Tahini Choc-chip cookies – you will have plenty of family-friendly, crowd-pleasing recipes for a whole range of taste buds.
Melissa hopes that with Eat Green you reap the bonuses of being savvy and sustainable in the kitchen at the same time as putting something delicious on the table for your friends and family to enjoy.
ABOUT THE AUTHOR
Melissa Hemsley is one-half of the Hemsleys, the bestselling authors of The Art of Eating Well and Good + Simple with a London café HEMSLEY + HEMSLEY at Selfridges in London. Her first solo bestseller, Eat Happy, focussed on fast, delicious 30-minute recipes for busy nights in 2018. Melissa champions fuss-free, big-flavoured food and shows how anyone can enjoying cooking affordable, healthy recipes. In April Vogue.co.uk announced Melissa Hemsley’s new fortnightly column, Eat, Think, Grow, where she serves up practical ideas and inspiration for everyone who wants to leave a more positive impact on the planet.
In 2019 Melissa launched her first series of community events around people and planet called ‘The Sustainability Sessions’, live events with panels including Fearne Cotton, Grace Dent, Skye Gyngell and Bryony Gordon etc. Melissa is also a proud supporter and volunteer for the food waste charity The Felix Project, The Prince’s Trust, Mental Health Mates, Future Dreams, Women Supporting Women, Cook for Syria (Unicef), Headtalks.com and is a judge of the Soil Association (Best of Organic awards), the Guild of Fine Foods and the YBFs (Young British Foodies) and the host of the 2019 Sustainable Restaurant Association awards.