This whole roasted fennel recipe with cherries and pistachios and creamy polenta mash is from Sarah Philpott’s latest cookbook: The Seasonal Vegan.
I love roasted fennel and this recipe is just so delicious. Such a light yet comforting meal to be enjoyed with a glass of red wine. You can prepare the polenta and red cherry sauce while the fennel is roasting in the oven.
The Seasonal Vegan offers around 70 delicious plant-based recipes organised seasonally in four chapters with some gorgeous pictures from Manon Houston.
This brand new cookbook aims to “debunk the myth that eating seasonally is expensive, or solely for the middle classes, and lays out the environmental and nutritional benefits of doing so”.
Making of the of British seasonal ingredients alongside a few imported one such as citruses, banana, pineapple … Sarah Philpott has created some simple and delicious recipes such as this whole roasted fennel dish. Best of all most of the ingredients should already be available straight from your kitchen cupboards.
When I go food shopping, my first stop is always the fruit and vegetable aisle, where I watch the colours change from red to orange then green and back again across the course of the year. Wouldn’t it be dull if we ate the same all year round? – Sarah Philpott
With vegetables taking centre stage, The Seasonal Vegan is a celebration of food as it should be: simple, delicious, vibrant, nutritious and in complete harmony with the world around us.
The Seasonal Vegan by Sarah Philpott is published by Seren Books and available from their website here.