«These vegetarian recipes are sensible, accessible, fun and funky - just like the lady herself.»

<b>Matthew Fort, former Food & Drink editor for the <i>Guardian</i></b>

«What a joy this book is. Full of inventive, flavour-packed recipes. It turns out the solution to many of the world’s problems is unadulterated pleasure.»

<b>Henry Dimbleby, co-founder of Leon Restaurants</b>

«It's refreshing to see vegetarian cooking celebrated in a culinary climate that is increasingly polarised between meat and plant...realistic and pragmatic.»

<b>Tomé Morrissy-Swan, <i>The Daily Telegraph</i></b>

«Packed with inventive recipes»

<b><i>BBC Good Food Magazine</i></b>

«This book makes me happy. The recipes are inspirational and delicious.»

<b>Tom Kitchin</b>

«These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.»

<b>Raymond Blanc</b>

«Full of really great, achievable recipes to make vegetarian eating even more delicious.»

<b>Thomasina Miers</b>

«A beautiful book of well-formed and delicious vegetarian recipes from a cookery dynasty with Prue Leith and her pastry chef niece at the helm. The book is written with a true understanding of where we are in the midst of this frightening environmental time, and comforts us in an educated, skilled and sustainable direction.»

<b>Gizzi Erskine</b>