Glasgow Greens is a selection of 100 creative vegetarian recipes by Kathryn Hamilton, which were first published in the Saturday Times, Glasgow's leading weekend paper. They deliciously illustrate how vegetarian food has moved on from the stodge of the 70s into a real, cosmopolitan cuisine of the 21st century. These recipes possess an innovative and accessible approach to vegetarian cookery. They include Fennel & Mushroom Gratin, Pumpkin Gnocchi, Celeriac & Pinto Bean Soup, Roasted Baby Beetroot, Mozzarella & Onion Bread and Butternut & Orange Cake. The dishes are suitable for any season due to the almost limitless seasonal availability of the ingredients and cover all degrees of catering from snacks to 5-course meals. Above all, these dishes are imaginative and have been inspired from a range of worldwide cuisines, illustrating that Glasgow has much more to offer than fish suppers and mutton pies at one extreme and One Devonshire Gardens and the Ubiquitous Chip at the other.