It Starts with Veg

‘I defy anyone to pick up Ceri’s book ‘It Starts with Veg’ and not be inspired. Every page is filled with recipes that elevate British seasonal vegetables to a whole new level. It’s a book that’s guaranteed to widen your vegetable horizons, and make you look at your farmer’s market food boxes in a whole new light. With dishes that include elements of fish and meat, it ticks all the flexitarian boxes, while placing brassicas, bulbs, stems, fungi, leaves, pods, roots, squashes and summer vegetables firmly centre stage. It’s a brilliant cookbook.’ – Paul Ainsworth

‘It Starts with Veg is the cookbook that modern, well-intentioned households need. We all rush out and buy the healthy stuff – whether at a local farmers’ market, the ‘featured’ section at the supermarket or via a veg box scheme – and then we watch guiltily, helplessly, as it withers and dies in the bottom drawer of the fridge. Ceri Jones gently guides us through a myriad ways to use the seasonal special stuff. A valuable addition to the average, busy family’s culinary bookshelf.’– Sally Butcher

Ceri Jones trained in Berkeley, California, and her cooking always has a focus on health and community. She has carved out a niche with sustainable supper clubs and cooking on wellness retreats around the world. Ceri works as a Food Learning Officer at the Garden Museum in London.