Parsnip, sage and mascarpone risotto. The grated parsnip gradually melts into the rice in the buttery but light risotto. A couple of fried sages leaves will elevated this into posh dinner territory. You could go one further with parsnip crisps: slice parsnips very thing with a vegetable peeler, coat in olive oil and roast at 315 degrees farenheit/Gas 2-3 for 25-30 minutes, turning halfway until crisp.

The delicious recipes in this book will appeal to both vegetarians and meat-eaters - in fact this is the kind of food that makes you forget there is no meat on your plate. The 141 recipes include everything from starters, snacks, breakfast, brunch, lunch, salads and soups to quick and easy recipes, fine dining dishes and gorgeous desserts. You'll also find handy basic recipes for sauces and salsas, useful tips on how to improve your vegetarian diet, menu ideas and recipes for special occasions. Whether you are a strict vegetarian, are trying to eat less meat or you are simply attracted to vegetarian cooking, this Alice Hart book will change your way of thinking about cooking without meat.

Alice Hart is an exciting, authoritative, new voice who loves to share her culinary knowledge. For her, food is about fun. She is a food stylist, food editor and the author of Alice’s Cook Book which has received rave reviews in the UK and Australia. Her food is inspired by her travels around the world and she always cooks with fresh, seasonal produce. Alice was the youngest-ever food editor at Waitrose Food Illustrated. She lives in London.