The Vegetarian Kitchen

One hundred delicious, heartwarming vegetarian and vegan recipes from Prue Leith – the founder of Leiths School of Food and Wine, chef and Bake Off judge – and her niece Peta Leith, a former pastry sous chef at The Ivy and lifelong vegetarian.
This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Stone Fruit Streusel Cake. Forty-two of these recipes can be made vegan.
We all need easy comfort foods – whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.