For the Love of Veg. Cet article n’est pas disponible.For the Love of Veg

From savoury to sweet, and from the vegetable patch to the orchard, Bryn shows us how to make the most of fruit and vegetables. Using in-season produce is cost-efficient and healthy - but with Bryn, it is delicious, too. Celebrate the celeriac with Celeriac and Crispy Duck Egg Salad or Celeriac and Apple Soup; reinvent the courgette with Marinated Courgette, Pine Nuts and Parmesan, and Courgette Flower and Halibut. There are sweet vegetable options, too, such as Pea Bavarois or Sweetcorn Panna Cotta. Explore the herb garden, with Basil Sorbet, Bay Leaf Ice Cream and Lavender Vinaigrette. And experiment with fruit with Spiced Poached Pear and Venison, Lemon and Polenta Cake, and Baked Plum and Honey Ice Cream.

Bryn Williams began his career working under Marco Pierre White at The Criterion. He is now a popular TV chef and head chef at Odette's in London. Bryn's Kitchen was published by Kyle Books in 2011.