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It Starts with Veg: 100 Seasonal Suppers and Sides

When life gives you lemons you make lemonade. But, what happens when life gives you a stick of rhubarb, a kohlrabi or a cabbage? What do you make then? This book is here to help.

It Starts with Veg is my debut cookbook, and was published in June 2024 by Pavilion Books, an imprint of Harper Collins. Taking 40 vegetables, from the humble potato to celeriac, I show you the best ways to prepare them, the tastiest flavour pairings and two or three recipes for a simple supper or side dish for each.

The book has been beautifully illustrated using a paper-cut technique by Freya Elise Kemp

Where to buy

United Kingdom | AmazonWaterstones | Bookshop.org | Ask your local independent retailer to order it in.

I have signed copies at retailers scattered across Central and South East London in Beckenham, Bromley, Croydon, Crystal Palace, Dulwich Village, East Dulwich, plus Waterstones on Picadilly and Foyles Charing Cross Road. Grab them before they go! 

Worldwide | The book should be available through your countries relevant amazon page, I have listed a number of specialist retailers that I am aware of that stock the book below.
Germany | Genia Lokal
United States | Barnes & Noble | Book Larder Seattle | Kitchen Arts and Letters New York | Omnivore Books on Food San Francisco 
Canada | Good Egg Toronto

If you’d like to purchase a signed copy (UK only) you order one here

‘I defy anyone to pick up Ceri’s book ‘It Starts with Veg’ and not be inspired. Every page is filled with recipes that elevate British seasonal vegetables to a whole new level. It’s a book that’s guaranteed to widen your vegetable horizons, and make you look at your farmer’s market food boxes in a whole new light. With dishes that include elements of fish and meat, it ticks all the flexitarian boxes, while placing brassicas, bulbs, stems, fungi, leaves, pods, roots, squashes and summer vegetables firmly centre stage. It’s a brilliant cookbook.’

Paul Ainsworth

Chef

‘It Starts with Veg is the cookbook that modern, well-intentioned households need. We all rush out and buy the healthy stuff – whether at a local farmers’ market, the ‘featured’ section at the supermarket or via a veg box scheme – and then we watch guiltily, helplessly, as it withers and dies in the bottom drawer of the fridge. Ceri Jones gently guides us through a myriad ways to use the seasonal special stuff. A valuable addition to the average, busy family’s culinary bookshelf.’

Sally Butcher

Food Writer and Owner of Persepolis