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First published by HarperCollinsPublishers 2017
FIRST EDITION
Text © Marcus Wareing 2017
Cover layout design © HarpercollinsPublishers 2017
Photography © Jonathan Gregson 2017
Prop stylist: Jo Harris
Food stylist: Marina Filippelli
Assistant food stylist: Becks Wilkinson
A catalogue record of this book is available from the British Library
Marcus Wareing asserts the moral right to be identified as the author of this work
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Source ISBN: 9780008242732
Ebook Edition © November 2017 ISBN: 9780008242756
Version 2017-09-27
CONTENTS
WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD
KALE, TOASTED ALMOND AND FRIED SAGE SALAD
TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE
CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS
BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS
HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS
COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE
SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE
SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT
TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI
TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE
COURGETTE, SPELT AND CUMIN FRITTERS
MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS
HERITAGE TOMATO, SESAME AND MISO TARTS
SPINACH, RICOTTA AND BASIL PESTO CANNELLONI
KABOCHA SQUASH, PARMESAN AND ROSEMARY TART
BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS
CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT
AUBERGINE, FREEKEH AND CASHEW TAGINE
CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO