Doctor's Review: Medicine on the Move

November 23, 2017
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Plenty

Now that spring has sprung, you'll want to take your cue from the garden, planning lighter, brighter fare with some of the goodies from the farmers' market. While he's not a vegetarian himself, Yotam Ottolenghi, a young chef of Israeli and Italian origin, has become known in London for his flavourful take on vegetable and grain dishes. So much so, that The Guardian newspaper asked him to pen a weekly New Vegetarian column.

Plenty: Vibrant Vegetable Recipes from London's Ottolenghi, published by Chronicle Books, compiles the recipes featured in his column. The book is bursting with 125 fun, easy and colourful dishes that will have you breeze through supper. The offerings cover root vegetables, hearty winter dishes as well as the bounty of summer, all with a pan-Mediterranean twist. Here are four very different ways to get some green on your plate.

Recipes from the book