Opening your eyes to flavours, textures

BRITISH chef Gill Meller believes that the moment that people stop relying on fish and meat their cooking will become more inventive and free.

‘‘For a start, you’ll be opening your eyes to a new world of exciting flavours and interesting textures.’’

Using the freshest locallygrown vegetables means people do not need to waste time overcomplicating their food.

‘‘Fresh vegetables are wonderfully tasty already, just as they are, straight from the ground. Why hide that?’’

In his latest book, Root, Stem, Leaf, Flower, Meller celebrates fresh fruit and vegetables in recipes which bring together two or three ingredients in quick and simple ways.

Some dishes are raw — or ‘‘lighter and cleaner’’ as he describes them — but there are also the comforting, hearty and filling recipes for the winter, too.

There are plenty of his favourite desserts — all put fruit and sometimes vegetables centre stage — from cakes and pies to crumbles and ice creams for all seasons.

The book is broken up into chapters following the seasons, and recipes feature key seasonal ingredients from each.

Meller uses cheese, eggs, milk and butter in some of his recipes, but says they can be swapped out or are optional in many cases.

He points out it is not vegetarian oe vegan cookbook, but one for people who want to eat good food and broaden their repertoire of vegecentric recipes.

The cook book is aimed at people who are interested in connecting with the environment, who understand the global challenges the world is facing and want to do their own little bit to help.

‘‘The changes we make now, because the food we eat, and how it’s produced, is intrinsically linked to the state of the natural world.’’

Meller urges people to slow down, even to stop for a moment, and watch the seasons turn, listen to nature and look out for the honeybee and wild flowers — ‘‘they offer a kind of hope’’.