Risotto is a dish that keeps on giving, as it can be enjoyed all year round but tailored to the season. Sophie Gordon is a hugely talented chef who specialises in catering beautifully-presented and seasonally-led food for supper clubs, weddings and other events. For a healthier, vegan take on the usual deep-fried, cheese-filled variety, place your leftover risotto in a mixing bowl and add enough nutritional yeast to thicken it up and bind it; I recommend adding a tablespoon at a time. The flavours and juices from the pumpkin seep into the mix, making it feel very luxurious and tasty. For chef, recipe developer and supper club host, Sophie Gordon, being led by the seasons is where the magic happens in cookery.

17 Leftover Veg Recipes | olivemagazine

Crispy bhajis are great for using up the rest of that big bunch of spring onions, while those odds and ends of mint, coriander and ginger will make the perfect dip for them. From the height of summer to the depths of winter, Sophie heroes the fruit and vegetables at their very best at different stages of the year and shares several enticing ways to get the most out of each of them. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable. In this stunning cookbook, over 130 creative, delicious, eco-conscious recipes put vegetables at the very centre of the table, making them the star of the show and embracing oft-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings.You’ll find the same guiding principles behind this, my brand-new column for The Happy Foodie, in which I will be sharing a set of recipes from my book to help you get the most out of an ingredient in its prime in each season. This may help some people who have certain health conditions or who receive certain medical treatments. Either pour the rest of the gravy into an upright blender, or use a hand blender to blitz it until smooth. Even those bananas that are black and spotty are welcome here – they’re actually better as they are super ripe and sweet.

The Whole Vegetable: Sustainable and delicious vegan recipes

The ramen broth is easy and the longer you leave it, the deeper the flavour becomes, but it can also be made and eaten straight away. Ottolenghi has long championed more colourful, flavour-packed meals that put more plants at the centre of the plate. This recipe in particular is a great transition dish, giving you the warming comfort you need when it’s still a little fresh outside but incorporating the season’s finest greens, and finished off with an earthy, vibrant broccoli pesto. Naturally, being more sustainable means trying to eat produce only when it’s in season – but if you’re used to seeing every fruit and veg packaged up all year round on your local supermarket shelves, it takes some conscious effort.

Her debut cookbook, The Whole Vegetable: Sustainable Recipes For A Healthier Planet, is a collection of seasonal recipes celebrating veg in its entirety (whether that’s whole-baked harissa cauliflower or roasted celeriac), tips for wasting less and using up leftovers, or using fruit and veg in ways you may not have thought of before (like cabbage ramen, chive and chickpea sandwiches, or maple and thyme roasted pears). Dr Gemma Newman breaks down the jargon and shares simple recipes to help the everyday cook eat more plants and less meat. And by eating seasonally, you will create dishes that are vibrant and full of flavour because the produce is at its best.