The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream.

But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That’s where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes.

Start your day with beautiful breakfasts – Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes – or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad.

Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it’s sweets or treats you’re after, you’ll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet.

Praise for The Batch Cook Book:
‘Redefines the concept of batch cooking’ Stuart Heritage, Guardian
‘Batch made in heaven’ Daily Express
‘Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques’ Eat Your Books
‘You won’t be disappointed with these winter warmers’ Huffington Post

Baking tins usually see daylight only when we’re making cakes or the Sunday roast. But with a little imagination, these kitchen stalwarts can do so much more.

Did you know that the best chocolate brownie tin is also a perfect fit for Sweetly spiced roast chicken with chorizo or Blackberry vodka marshmallows? That a simple loaf tin can make a mean Berry ripple ice cream and towering Spicy sausage and fennel lasagnes, as well as heartbreakingly tasty bread? Or that a classic tray bake tin is the ideal size for an Oven baked chicken and roast garlic risotto and a Sweet potato and mustard gratin as well as Almond and blueberry bars?

By making better use of what’s already in our kitchens, we can create more space in our homes and in our lives to enjoy what we eat.