There was a lot I liked about this book but I have mixed feelings. Fundamentally, the style of cooking appeals to me and the recipes look genuinely appealing, interesting yet straightforward. But there were several elements that rubbed me up the wrong way. Perhaps most seriously, this is a book labelled vegan and vegetarian and it would be great for anyone wanting to build a less meat based repertoire... but actual vegetarians? The vegetarian section of the book has a lot of recipes involving a wide variety of cheeses... the majority of which are *not* vegetarian. This could lead to some awkwardnesses if lovingly and innocently prepared by people for vegetarian friends and relatives. The leftovers were just as good the next day. The veg made fantastic, lunchtime sourdough toasties – I layered then on top of a spread of cream cheese – and I still had some over for dinner as a side to a bulghar wheat dish. We have specially programmed ATMs that can be used to withdraw money at ATMs, shops and points of sale. We sell these cards to all our customers and interested buyers all over the world, the cards have a withdrawal limit every week. i’m not someone who needs the food i make to be pretty. i’m just me—flinging ingredients into chipped bowls in my tiny kitchen and hoping it all tastes good. i can appreciate the pretty food of others in books and on internet, and i understand that visually appealing food sells more cookbooks than ‘real-life’ food made by people like me without fancy cameras, food stylists, a tableware budget, or even adequate lighting. Dit kookboek is eenvoudig en gebruiksvriendelijk en geeft enorm veel goesting om te eten én te koken. Het is ook een eerlijk (bij sommige foto’s staat dat ze genomen zijn voor het gerecht de oven in ging) en no nonsens boek (met tips als: hete stoom als je de oven opent, oppassen).

Gado gado, if you've not heard of it before, is an Indonesian salad with warm potatoes, green beans, beansprouts and peanut-coconut dressing. This is probably my favourite dish in the book - roast potatoes with a spicy peanut dressing and green veg - what's not to like?" says food stylist and chef, Rukmini Iyer. "It's been a hit with all my recipe-testers too - a potato salad on acid." Bought as a 99p KDD recently as I knew I’d use it after borrowing it from the library. I am making one recipe a week so it’s used as basis for more interesting veggie meals. Have made 4 now (including the first I made in March, repeated this week.) Favourites so far are probably the butternut squash and sweetcorn (who knew corn on the cob could taste so good roasted?) as the toppings at the end really make it. The tomato, olives and aubergine was very good. Nothing I haven’t made before on the hon, but in the oven it’s much richer. I always adapt recipes a bit; adding some ingredients and removing others. They’re good for inspiration. These recipes aren't as one-dish as I'd hope, because often they are just a side dish, and you need to add a carb or another whole thing with many of the lighter salads.

Green is probably my desert island cookbook and it's one of the books I reach for the most on my shelf. It took was amazing about the original and made it even better. there’s no need for the sabotage, book! i was already at a disadvantage—we were never in competition, i promise you! i couldn’t even find cherry tomatoes on the vine at the one place i had time to shop for dinner-groceries! i live humbly in the shadow of your tiny tomatoes. Here the roasting comes from bread and red cabbage and forming a salad around it. The proportions were all off here and I am not sure how you slice a red cabbage into cubes and then separate the leaves and lay evenly in a roasting tray without overlap or mess. Also, I noticed it with the previous recipe but this contains a lot of salt. When I had finished making this it was all I could taste. I think I will halve the salt requirements in future. There is a good idea in here but it did not translate to a nice meal at all. Ik kook graag maar het moet makkelijk zijn, snel én met veel groenten. Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). Maar dit boek tilt dat alles naar een veel hoger niveau. Hierin staan recepten die niet alleen lekker zijn maar er ook goed uitzien én die je aan bezoek kan voorschotelen, zonder schaamrood op je wangen (wat met mijn uitvindingen niet echt haalbaar is).

Introducing The Green Roasting Tin – this is the kind of cooking I like. Put a whole bunch of healthy veg into a roasting tin, pop into a hot oven and return an hour later to serve dinner. Minimal washing up is an added bonus.This filling gratin, with its crisp feta topping, is perfect comfort food - the dining equivalent of sitting cosily on the sofa under a blanket," says food writer and one-tin dinner expert, Rukmini Iyer. Ergo, a vegetarian cookbook can have recipes suitable for vegans but a vegan cookbook cannot also be a vegetarian one. I’d perhaps let the author get away with ‘plant based’, but since the author is a carnist it is clear she does not really understand veganism and really, I see the positioning of this book as trying to jump on the ‘vegan’ bandwagon without putting the effort in and seeing ‘vegan and vegetarian’ as separate but ‘two sides of the same coin’. It may seem a minor thing but it did annoy me quite a lot. Preheat the oven to 180°C fan/200°C/ gas 6. Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks.