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The book combines a number of concepts, including gluten-free baking, sensible fats, food combining, some raw foods etc, and is on the whole flexitarian, with an emphasis on vegetables, and less on meat. The Hemsley sisters are certainly part of a growing trend focussing on a much broader range of ingredients, and the usefulness of this book will depend on how many other vegetarian/ flexitarian books you have… It will also depend on your budget, as a number of the ingredients are relatively expensive to source. The food is colourful, certainly enticing, but for me not as inspiring as that in Ottolenghi’s Plenty More. If you already follow this kind of diet, there will be a certain familiarity with some of the recipes, but at least you’ll probably already have amaranth, acai and chia in your larder.

The book is broken down into the following sections, and recipes:

10 Things to Do Today; Our Food Philosophy; Twelve Golden Rules; Stocking Your Kitchen; Cook’s Essentials

Breakfast: blueberry pancakes with mango cashew cream; anytime eggs; buckwheat porridge and buckwheat cream; cinnamon and buckwheat crunch granola; muffin frittatas; coconut amaranth porridge; baked amaranth porridge; chia chai butternut breakfast pudding; acai berry breakfast bowl; buckwheat groat Bircher muesli; cranberry quinoa breakfast bars; instant blueberry chia jam; goji marmalade; mango cashew cream

Soups: watercress soup and Brazil nut cream; chicken tinola; broccoli, pea and basil soup; broccoli, ginger and white bean soup; ribollita with parsley lemon oil; roasted tomato and butternut squash soup; chilled pink beetroot soup; Vietnamese chicken pho and courgette noodles; kelp pot noodles; no-cook coconut soup

Salads: superfood salad with miso tahini dressing; paper, halloumi and watercress salad; summer lime coleslaw; Puy lentil, beetroot and apple salad; quicker-than-toast courgette salad; carrot, radish and seaweed salad with sweet miso dressing; broccoli slaw with ginger poppy seed mayonnaise; pea, peach and goats’ cheese salad; roast bone marrow with watercress salad; kale Caesar salad; red cabbage, bacon and apple salad; fennel, cucumber and dill salad

Sides and Snacks: cauliflower rice and pilau-style cauliflower rice; cauliflower mash; mushroom, rosemary and arm sauté; whole roasted cauliflower; braised fennel with lemon and rosemary; baked courgette fries; cannelloni bean mash; toasted coconut green beans; garlic lemon green beans; pea, mint and broccoli mash; apple cheddar buckwheat muffins; falafel and Italian veg balls; southwestern spiced nuts; carrot and flax crackers; toasted coconut chips; chickpea crunchies; tahini bliss balls; baked broccoli fritters and spicy avocado dip; apple rings five ways

Meat and Fish: fish and celeriac chips with tartare sauce; mackerel with miso carrot dressing; steak with mustard leek sauce and watercress salad; steak with mustard leek sauce and watercress salad beef argue and courgette; sardine butter; lamb meatballs and cauliflower tabbouleh; slow-roasted lamb with anchovies; sausage and cider stew; chicken; chicken curry and cauliflower rice; roast duck with cranberry and orange jam; mum’s baked trout; sea bream teriyaki; fish pie with celeriac mash salmon with Argentinian chimichurri sauce; osso bucco beef shin with oak-smoked tomatoes; Sri Lankan lamb curry; shepherd’s pie; Pablo’s chicken; baked chicken liver mousse; chicken adobo with broccoli rice; sesame chicken salad with cucumber noodles; duck tamarind lettuce wraps; Moroccan chicken stew; prawn laksa; cucumber maki crab rolls

Vegetable Mains: mung dahl; lentil and cavolo nero stew with chermoula drizzle; mushroom quinoa nut roast with a chestnut apricot topping; roasted vegetables with white wine miso gravy; flower power pizza; courgette and aubergine curry; quinoa and roasted vegetable salad with brazil nut pesto; hot buckwheat noodle salad; caramelised garlic tart with almond crust; asparagus and pea risotto with mint and parsley oil; mushroom and stilton quinoa risotto; quinoa risotto balls; smoky baked beans; courgette puttanesca; kohlrabi dauphinoise; Malaysian lentil and squash curry; beetroot and goats’ cheese terrine; buckwheat burritos; socca pizza; spring greens with blood orange dressing; feta and black bean burgers

Dressings and Dips: green goddess dressing; Thai sweet chilli sauce; turmeric avocado dressing; pomegranate molasses dressing; sun-dried tomato and jalapeño yoghurt dip; mung bean hummus; kale pesto; lemon parsley cashew dip; bagna cauda

Baking and Desserts: BB brownies; mini almond, strawberry and custard tarts; avocado lime cheesecake; sticky toffee pudding; banana bread; pear and five-spice crumble with ginger créme frâiche; chocolate molten pots chocolate fig pudding’ pistachio fig and goats’ cheese trifle; pineapple carpaccio with chilli. mint and lime; lemon poppy seed muffins; salted apricot caramels; gingernutsl cinnamon and raisin cookies; pean mint ice-cream or lollies with chocolate; instant berry and coconut ice-cream; banutty choice ices chocolate avocado mousse; paradise bars; dark chocolate thinks and chocolate wheels; flax sandwich bread; multitude loaf

Drinks: fennel and mint juice; broccoli ginger juice; classic green cleansing juice; carrot and cayenne boost juice; strawberry, mint and cucumber smoothies; go-to green smoothie; go-to green raw soup; papaya smoothie; chocolate, peanut butter and mac smoothie; blueberry, spinach and vanilla smooth, piña colada smoothie; beetroot mama smoothie; vanilla maltshakes with a chocolate swirl; Mexican hot chocolate; chicory latte; pep-up turmeric tea; blueberry, lime and lavender cocktail…

Basic Recipes and Methods; Sunday Cook-Off; The Menus; A Guide to Eating Out; Stockists

You can get your copy here >