My cookery book ‘Veg for Vitality’ is here!

There is nothing more delicious or colourful than fresh seasonal vegetables!

For years, clients, friends, and family have been asking me to produce a recipe book.

Every time I sat down to write, I would get sidetracked and confused by the sheer number of recipes to choose from. In the end, I decided to focus on one subject, and ‘Veg for Vitality’ was born. With over 200 pages of quick, easy, delicious, nutritious, favourite recipes I have made for family, friends and cookery school clients.

As well as recipes that taste great, this book tells you why vegetables are so good for you, which vegetables are similar to one and other and the best ways to prepare and cook them, so that you can adapt the recipes easily to make your own dishes.

To get the most from the book, start with a vegetable, look up the section it relates to, find a suitable recipe or gain alternative ideas.

By including more vegetables in your diet, the long-term benefits you will see include improvements to your skin, hair, nails, digestion, mood, weight and general health.

Here’s one of my favourite recipes to give you a taster of what’s in the book.

Stuffed Mushrooms with Hazelnuts

Serves 4

4 large flat mushrooms

2 tbsp olive oil

50g hazelnuts – roasted and the skins rubbed off

25g white bread crumbs

4 tbsp chopped parsley

1 clove garlic

50g Parmesan or other hard cheese

Zest of ½ lemon

  1. Set the oven to 2ooC/400F/Gas6
  2. Trim the stalks on the mushrooms, peel and drizzle with a little olive oil.
  3. Put the bread, and parsley and garlic into a food processor and blitz to fine. Add the hazelnuts and blitz again to semi fine.
  4. Transfer to a bowl, add the lemon zest, cheese and olive oil. Season with pepper.
  5. Divide between the mushrooms and bake for 15 – 20 min.
An image of a mushroom stuffed with roasted hazelnuts & herbs

Buy your copy of

Veg for Vitality