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Taking 40 vegetables, from the humble potato to celeriac, Ceri shows 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.\u003c\/p\u003e\n\u003cp\u003eThe book is divided into vegetable families, such as brassicas, fungi, pods and leaves, and with each recipe, Ceri provides options for vegetables that can be swapped out with another one in its family – allowing variety and reducing the need to shop for more ingredients so that you can make use of what you already have in the cupboard.\u003c\/p\u003e\n\u003cp\u003eThe recipes are all written to serve two people and are easy to scale up if you want to cook for more – they are designed to get on the table with minimal fuss. While vegetables are the stars of the show, the recipes also include seasonal fruits, plenty of fresh herbs, whole grains, legumes, a little meat, fish and seafood, dairy and spices. 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Written by Garden Museum Archivist Rosie Vizor, this journal includes original research based on the archive, supported by materials held at The Keep centre for archives, and reminiscences by Tony Elphick. It highlights the preciousness of seed, at a time when seed diversity is at a critical point.\u003c\/p\u003e\n\u003cp\u003eBen Weaver’s design brings to life the visual relish of the collection; the family had a very strong sense of graphic design, and chose the best local photographers. 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