THRIFTY VEGGIE

Seasonal eating - when done right - is wonderful for your tastebuds, your mind and your bank account. This book shows how to create best-value vegetarian meals, focusing on in-season ingredients combined with trusty store cupboard staples, buying in bulk, and making full use of leftovers. Try making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt, or even revive the handful of leftover beans in the fridge with Last-of-the-Beans Risotto.