Cover -- About the Authors -- Title -- Foreword -- Introduction -- Vegetables -- Beetroot -- Capsicums -- Carrots -- Cauliflower -- Celeriac -- Eggplant -- Jerusalem artichokes -- Onions -- Parsnips -- Potatoes -- Pumpkin -- Sweetcorn -- Sweet potato -- Tomatoes -- Shredded beetroot, carrot and nashi slaw with cumin and lime dressing -- Beetroot with orange-sherry dressing and soft herbs -- Fermented beetroot, carrot and cauliflower -- Eggs coddled in a spicy capsicum and tomato sauce -- Roasted ratatouille with hummus -- Carrot and red lentil soup with lemon -- Potato and silverbeet with a carrot, nut and oat crust -- Cauliflower and leek soup -- The original roasted whole cauliflower -- Celeriac slaw with capers, walnuts and lemon -- Roasted celeriac and carrots with mirin and apple juice glaze -- Eggplant with chopped green capsicum and pomegranate sauce -- Salad of red leaves with fennel and jerusalem artichokes -- Trio of onions and herb salad with ricotta on toasted grain bread -- Chicken stock -- Lemon chicken with golden onions and green olives -- Lamb shanks with winter vegetables and parsley-mint gremolata -- Parsnip, celeriac and potato mini bakes -- Simple fish stew with potatoes -- Potato patties with yoghurt and green herb sauce -- Potato salad with green beans, peas and buttermilk-herb dressing -- Potato and pea curry -- Trio of pumpkins roasted with chestnuts and hot mint sauce -- Roasted pumpkin soup with harissa -- Chopped salad of sweetcorn, soya beans and quinoa with lemon-basil dressing -- Chicken and corn soup with toasted tortilla and avocado -- Roasted corn with chilli and lime peanut butter -- Pan-roasted sweet potato and beetroot with grapefruit glaze -- Sweet potato, quinoa, spinach and red lentil burgers with tahini-mint yoghurt -- Fresh tomato sauce for pasta -- Tomato and fig salad with burrata and date-mint dressing.

Green tomatoes with a chopped olive and herb sauce -- Salmon curry with lychees and tomatoes -- Legumes -- Beans -- Broad beans -- Chickpeas -- Lentils -- Peas -- Glazed ginger soya beans -- Tuna, egg and seasonal vegetables with basil-lemon dressing -- Roasted snapper fillets with fennel and citrus on white bean purée -- Salmon, white bean and dill fishcakes -- Baked red kidney and butter bean ragout -- Lamb and broad bean stew with silverbeet -- Spiced chickpea and broad bean soup -- Fresh green herb hummus -- Smoked paprika potato and chickpea salad -- Sumac-roasted chicken with chickpeas, barley and fruit stuffing -- Spiced lentils with roasted vegetables -- Baked fish with lentils, tomatoes and olives -- Dal with curry spices -- Sweet spiced lamb with avocado pea crush -- Spiced beef with onions and yellow split peas -- Omelette with garden peas, feta and mint -- Grains -- Barley -- Buckwheat -- Oats -- Quinoa -- Rice -- Wheat -- Hot and sour mushroom and barley soup with broccolini -- Lamb shanks with barley, garden peas and mint -- Crispy cauliflower with buckwheat and pine nuts -- Buckwheat pikelets -- Chilli-ginger peanut butter soba noodles with silken tofu -- Mixed mushroom buttermilk soup with rolled oats and peas -- Garlicky mushrooms with onions and thyme on oat mash -- Mixed grains salad with marinated zucchini -- Quinoa 'risotto' with pumpkin, carrots and hazelnuts -- Fish soup with thai flavours and rice noodles -- Golden rice with peas and cashews -- Brown rice risotto with peas and prawns -- Wild rice pilaf with mushrooms and almonds -- Burghul and red lentil soup with sizzling mint and chilli -- Spaghetti with green tomatoes and fresh herbs -- Ribbon pasta with broad beans and pancetta -- Fregola and blood orange salad with fennel -- Jerusalem artichokes with farro, spinach and oyster mushrooms.

Farro with roasted winter vegetables, prunes and walnuts -- Farro and green lentils with cherry tomatoes and marinated feta -- Lamb, feta and burghul meatballs -- Roasted beetroot purée and burghul with mixed fresh herbs -- Fruit -- Apples -- Bananas -- Berries -- Coconut -- Dates -- Grapefruit -- Grapes -- Lychees -- Mango -- Oranges and lemons -- Papaya -- Peaches -- Pears -- Pineapple -- Plums -- Watermelon -- Parsnip, yoghurt and date salad -- Pork meatballs with fresh grapes -- Wild rice with fresh grapes, walnuts and feta -- Thai red duck curry with lychees -- Salmon, lychee and sugar snap pea salad -- Mango, fresh coconut and avocado salad with thai dressing -- Mango salad with fresh coconut and apple -- Charred spiced fish with chopped papaya salsa -- Shredded chilli ginger chicken and papaya salad -- Melon, cucumber and red onion salad -- Apple sponge pudding -- Apple rose tart -- Banana and peanut ice cream -- Kiwi, blueberry and avocado green tea popsicles -- Quinoa blueberry pancakes with squishy fruit yoghurt -- Soused berries with mint and whipped ricotta -- Strawberry, rhubarb and apple oat crumble -- Grapefruit, orange and aperol granita -- Lemon passionfruit pudding -- Almond-crusted flourless 'boiled' citrus cake - two ways -- Plumped walnut prunes with orange in spiced port -- Kiwi, banana, orange and grape crush -- Baked peaches bombe alaska -- No-bake poached pear flan with lime cream -- Winter fruit poached in mulled wine topped with granita -- Carpaccio of pineapple with chilli syrup -- Oven-roasted plums with couscous crumble -- Understanding Carbs -- Recipe Nutritional Analysis -- Index -- Copyright.