It Starts with Veg is the first cook book by chef and food educator, Ceri Jones. The cheerful yellow cover, so easy to find on the bookshelf, invites the reader to discover 100 seasonal suppers and sides, in which vegetables are the stars.
Focusing on 40 vegetables, the recipes are divided into eight chapters of “vegetable families”. These are not the usual alliums, legumes, solanaceae etc of vegetable gardening books, but Ceri’s chef-inspired classification according to how we think about using them in the kitchen: brassicas, bulbs and stems, fungi, leaves, pods, roots, squashes and summer vegetables. This refreshing interpretation of veg immediately makes the book feel accessible and welcoming.
Beautiful illustrations
Exploring the book with my daughter Caitlin, and trying out some of the recipes, we were both delighted by the simple yet beautiful illustrations of each vegetable showcased. I do admire gorgeous food photography, but there is something very relaxing and attainable about not seeing a perfect way of presenting a recipe. Our Baked Aubergine Rolls with Ricotta and Harissa (p244) wouldn’t win any awards for presentation (or photography!) but oh my, they were so delicious. Leftovers were delicious cold the next day for lunch.
Food photography and inspiration
If you do want to see photographs of how the recipes will look, follow Ceri Jones’ Instagram account, where she regularly posts reels and photos of recipes from her book, as well as her website. It is worth following her account for food inspiration and techniques, too.
Delicious recipes
In It Starts with Veg, Ceri encourages us to eat more veg in a joyful, non-preachy way. Focusing on seasonality, sustainability and the flavour of fresh vegetables, the recipes include ingredients which are widely available in supermarkets. They are affordable, accessible (they don’t require any fancy equipment or complicated processes), and easy to follow. The list of ingredients is clear and the recipe steps explained well, including how long the dish will take to cook, so you’ll know when supper will be ready.
Each vegetable showcased includes a description of the veg, its flavour, when it is in season, different ways to prepare including timesaving tips, tasty pairings and extra recipe ideas, in addition to the main recipes. The recipes include seasonal fruit, herbs, spices, wholegrains and legumes.
Most of the recipes are for two people, and it is easy to scale them up to feed four or more.
The mouth-watering recipes are flexitarian, including dairy, and a little meat or fish in some recipes, but the main focus is on the veg (rather than the more traditional recipes where one focuses on preparing the meat, for example, with the veg as an accompaniment). Where practical the non-vegetarian recipes have veggie alternatives.
Seasonal, affordable and mouth-watering
It Starts with Veg is ideal for anyone wanting to eat more seasonally, add more vegetables to their diet, or wondering what to do with the gluts from their allotment, or local veggie box. Each recipe I have tried has been a joy to eat, and I have earmarked more to create when that veg is in season, including broad bean salsa and broad bean and goats cheese ‘Quesadilla’ next spring, when the broad beans have grown (buying them from the shop is fine too of course!)
As you can see from the photo of my copy, rather dirty from use, it is already a well thumbed and used recipe book. I have had to stop two of my children from pinching it!
The next recipe I’m going to try this week is Allspice Roasted Sweet Potato with Chickpeas and Tangerine. Yum.
Where to buy your copy
It Starts with Veg is available from good bookshops and all the usual online places.
For a personalised gift, order direct from the author at £20 a copy including P&P here (orders must be placed by midnight 17th December, UK addresses only).
Or, ask your local library to stock the book.
About the author
Ceri Jones trained as a Natural Chef in Berkeley, California. Her cooking has always had a focus on health and community, and she has carved out a niche cooking on wellness retreats around the world. Ceri is currently Food Educator at the Garden Museum in London, where she has pioneered one of the first museum food learning programmes in the country. Above all, Ceri is passionate about empowering people with the skills and confidence to elevate their home cooking.
Disclosure
I received a review copy from Pavillion Books, with no obligation and no payment, and I have taken time to try out some of the recipes with my family before reviewing.
Ceri and I are both members of the Guild of Food Writers.
Book Reviews
Please contact me to discuss reviewing your book. I mostly review garden, homesteading and cookery books.