A real explosion of colour, taste and variety, he wants to get the nation switched on to just how tasty and comforting veggie meals can be, leaving people feeling full, satisfied and happy - and not missing meat from their plate. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes.
Sharing simple tips and tricks that will excite the taste buds, and help keep people's brains and mouths engaged, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste utterly delicious. From simple suppers and family favourites to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple.
A book for everyone, this is the perfect moment for Jamie to inspire every kind of cook with his super-tasty, brilliantly simple, but inventive veg dishes.
'It's all about celebrating really good, tasty food that just happens to be meat-free' Jamie Oliver
amie Oliver started cooking at his parent's pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world's top chefs. He is now running Fifteen - one of the best restaurants in London and the subject of the television series Jamie's Kitchen.
Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia.
He also started, and continues to be involved with the Fifteen Foundation, which provides training and mentoring for disadvantaged young people - allowing them to follow their dreams and become chefs.
Jamie lives in London with his wife, Jools, and their four children.