Meat and twoveg folks won't necessarily appreciate this book. However, if you're the kind of person who believes vegetables can make or break a meal, then you'll find it wholly inspiring.

Gordon, a celebrated Londonbased New Zealander, takes everything from carrots to cassava and reworks these earthy staples into exotic feasts.

Harissa, whitebait, seaweed and lotus root all make appearances alongside every veg from carrot to kohlrabi.

Any drawbacks?

Unless you have great greengrocer you'll probably find many of the veg difficult to source, even when in season.

Signature recipes:

Spinach and cottage cheese fritters, sweet potato, cavolo nero and Gruyere lasagne, beetroot and chocolate mousse cake.

Vegetables by Peter Gordon is published by Quadrile, 28.50