Eat Green: Delicious flexitarian recipes for planet-friendly eating

March 14, 2020

This article was written for Annabel & Grace, which is now part of Rest Less.

A few days ago I attended a book launch for an interesting (and timely) new cookbook.

Melissa Hemsley – chef, bestselling cookbook author & sustainability champion

The venue was a small, rather glamorous converted barn a few miles south of Chichester. The room was packed full of 40 something yummy mummies eagerly awaiting the arrival of Melissa Hemsley, author of Eat Green.

Obviously I wasn’t there as a yummy mummy. Or even a yummy granny. I was there as one of the UKHarvest volunteers, who cooked and served four canapes – Fridge Raid Frittata, Cauliflower Cheese Bites, a Tomato, Chard and Feta Tart & Freestyle Florentines – using recipes from the guest of honour’s new book.

Melissa turned out to be a very engaging character. Full of genuine smiles and amusing anecdotes, she had us all in the palms of her talented hands.

Her new book, Eat Green, is full of everyday flexitarian recipes that help you “shop smart, waste less and make a difference.”

When asked by one of the audience what her favourite recipe in the book was, she told us that the Parsnip Dahl with Pink Onions was a candidate as it is ideal to make at the end of the weekend with any leftover root veg that didn’t make it into the Sunday roast. CLICK HERE FOR RECIPE

Parsnip Dahl with Pink Onions

She also mentioned using halloumi as croutons for soup – an idea that I am definitely going to try next weekend on my (newly) veggie son. RECIPE HERE

Halloumi croutons – my mouth is watering!

I’d just like to give one more of her innovative recipes a quick mention – Spicy Sprout and Mushroom Noodles. Apparently, sprouts (and the whole brassica family) go fantastically with Asian flavours. RECIPE HERE

Spicy Sprout and Mushroom Noodles

CLICK HERE to buy your copy of Eat Green

Did you know there are over 700 tried and tasted recipes on this website?

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