Intro -- Cover -- Title -- Contents -- Introduction -- The Craft of Plant-Based Cooking -- Snacks -- Tamari Seeds -- Tamari Cashews -- Fried Spanish Almonds -- Almond & -- Paprika Fritters -- Cauliflower Fritters -- Tempura Kale --

Chioggia Beetroot (Beet) Slivers with aged cashew purée and lavender beetroot (beet) vierge -- Burnt Summer Bean Parcel with confit potatoes and ajo blanco -- Roasted Donkey Carrots with cashew cheese and seeded buckwheat -- Roast Jerusalem Artichokes with sunflower seed purée and pink grapefruit gel --

Parsnip Barley Risotto with poached pears and smoked hazelnuts -- Perfect Mushroom Risotto -- Seared Calabrese Broccoli with spelt grain, a smoked almond emulsion and candied almonds -- Tortilla de Patatas with crushed tomato salad -- Beetroot and Mushroom Casserole with hazelnut polenta -- Cauliflower Daag with cauliflower rice -- Hazelnut Roast with cider apples, braised celeriac (celery root), potato galette and cider gravy -- Lemon Braised Fennel with Spanish chickpeas (garbanzo beans) in a smoked tomato sauce -- Aubergine (Eggplant) Ragu with pangrattato and maltagliati -- Carrot, Pea & -- Cardamom Tagine with seeded freekeh and flat breads -- Cauliflower Hearts with cauliflower and truffle purée and cauliflower and almond fritters -- Pressed Winter Squash with cavolo nero, smoked hazelnut milk and rye grain --