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Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-winning Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself!

Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include:
Welsh rarebit toasts
Buttermilk fried celeriac
Cauliflower bhajis with cashew butter and pickled orange
Tempura spring onions with sweet chilli sauce and peanut crumb
Chicken schnitzel with sauerkraut
Spiced monkfish tail with 3 sauces
Doughnuts with carrot jam
and Sherry panna cotta

With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.

Made in: United Kingdom

Currently available
Very honest, interesting and delicious recipes without the pretension found in loads of other cook books. Great to see more modern Michelin star chefs making books that focusing on vegetables. It reminds me as a more accessible version of Jeremy Fox's 'On Vegetables'! Well done Rob
Tim, Goodreads review

Root

Product category Cookbooks
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-winning Bristol waterfront restaurant for you to mix and match at home... Show more
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-winning Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself!

Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include:
Welsh rarebit toasts
Buttermilk fried celeriac
Cauliflower bhajis with cashew butter and pickled orange
Tempura spring onions with sweet chilli sauce and peanut crumb
Chicken schnitzel with sauerkraut
Spiced monkfish tail with 3 sauces
Doughnuts with carrot jam
and Sherry panna cotta

With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
£26.00
300g
(exc. VAT)
Minimum quantity is 1 item for this product
Min. quantity 1 item
Allow 4 days for delivery

About Rob Howell

London, United Kingdom
Rob started cooking at the age of 14, with chef being his first ever job. From that moment onwards, he has explored all areas of the role: moving to France to cook, honing his skills in high-end London dining, and working in hotels. Having clearly earned his stripes over the years, Rob now wants to use this wealth of experience to “do the right thing”, wondering in what way he can use this knowledge best, and enjoy it as he goes.

After leaving his role as Head Chef at the Michelin Star gastropub, The Pony and Trap and in search of his own restaurant, Rob met with restaurant owner and friend Josh Eggleton to discuss the idea of a vegetable-based eatery. Five years on, Rob and his wife find themselves at Root, which has continued to grow and organically become as waste free and eco conscious as possible. With an attitude that has moved away from creating an individual masterpiece and focusing on the entire process and experience, Root received recognition from Michelin in 2020.

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.

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