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PLANTED BY CHANTELLE

Categorised into seasons when fruit and vegetables are at their best, each recipe features easy to source ingredients and offer a stunning way to cut out or reduce dairy and meat products in your diet. Dishes range from Kohlabi Ravioli, Beetroot & Pine Nut Tartlets and Sage and Shallot Tart through to Lavender and Lime Drizzle cake and Rhubarb Panna Cotta. The final chapter is Bakes, including Maple, Cinnamon & Raisin Buns as well as delicious Raspberry, Rose & Cream Cheese Muffins.

This not a book about veganism but instead about fantastic food and having some fun and creativity in the kitchen. With stunning photography by Nassima Rothacker throughout, it celebrates both a huge talent in the kitchen and just how fantastic plant-based food can be.

GROUNDBREAKING PLANT-BASED COOKERY FROM A REMARKABLY TALENTED CHEF

MARCUS WAREING

“I often get asked why I wrote a plant-based cookbook. We have never given enough credit to plants as a whole. And food without meat, fish or dairy can be just as delicious. We all need to be more conscious of what we are putting in our bodies, and what we are doing to our planet. ”

CHANTELLE