There is more to a potato than mash. More to a parsnip than roasting. More to cabbage than you ever imagined.

Eat Your Greens! is a celebration of the vegetable in all its forms - over 800 plant-centred recipes, each chapter devoted to a single ingredient. From beetroot to radish, kohlrabi to aubergine, every page offers a new way to look at what grows from the ground. You’ll trade boiled carrots for aubergine fried with mint, garlic, and pine nuts before you know it.

A guide to navigating the vegetable garden with curiosity and confidence. A reminder that eating well - for yourself and for the planet - can begin with something as simple as a leek.

Covers over 40 vegetables, with notes on seasonality, storage, and flavour pairings.