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Rob Howell’s debut book showcases his creative approach to vegetable-led cookery and is packed with tips for those looking to put veg centre stage. A lot of kitchens still struggle to make vegetables interesting. What advice would you give chefs looking to put them centre stage?​ Seeing where vegetables come from and talking to the people that grow them can be very worthwhile. Vegetables can often be seen as a second class product by chefs but when you see how much time and care goes into growing them you realise that they have exactly the same standing as high quality meat and fish. This means that chefs than take more pride in preparing them and stop seeing them as just a side or a garnish. It also helps to think carefully about different cooking techniques and what effect they’ll have on the product, just like chefs do with fish or meat. 

City ofUnited kingdomNew zealand generalNew zealandJosh eggletonJon croftChew magnaChicken shedWapping wharfRob howellCook booksPlant basedநகரம் ஆஃப்ஒன்றுபட்டது கிஂக்டம்புதியது ஜீலாந்து ஜநரல்புதியது ஜீலாந்து