Colourful, simple and comforting, our collection of veg-packed dishes will leave you feeling full, satisfied and happy. While there are recipes for meat and fish, this flexitarian cookbook gently encourages you to embrace less (but better quality) meat and is packed with inspiring tips and advice to help you make recipes vegetarian or vegan, and to cut food waste in the process. I’d seen something similar when roaming around the internet, and recreating it at this time of the year seemed like a must. It’s packed with different herbs and spices and served with a simple tahini sauce to accompany the dosa.

The Whole Vegetable - Penguin Books UK

I’m passionate about (and slightly obsessed with) the minimization of waste, taking the not-so-ordinary or usually discarded parts of a fruit or vegetable and using them to their full potential – and even to our advantage. In this stunning cookbook, over 130 creative, delicious, eco-conscious recipes put vegetables at the very centre of the table, making them the star of the show and embracing oft-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings. Approaching cooking with a 'root-to-fruit' mentality – using the whole of the vegetable – is a great way to cut down on waste.Ladle into bowls and serve warm, sprinkled with toasted crushed nuts and fresh herbs or chilli flakes if you like. Nearly a third of all food produced globally goes to waste; it’s a staggering statistic, and as we all try to be more conscious of our ecological footprint, chucking extra food into a dish instead of the bin seems simple and doable.

the whole Recipes: Sophie Gordon on why and how to use the whole

You will notice that the pan starts to dry up, so add up to 4 tablespoons of water here if it is too dry. Discover wholesome, sustainable and plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste this year! Drizzle a tablespoon or so of oil into a wide pan and start to fry your onions until soft and translucent.

Once it’s cooked you want a knife to be able to go through easily and for the outside to be a lovely golden brown. On the subject of pumpkin, I haven’t given it enough credit in this post yet and it most certainly deserves it.