Plant to Plate: Celebrate Nature’s Produce
Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home, using wholesome easy-to-find ingredients you can find in any grocery store.
Plant to Plate is a book by Welsh chef Gaz Oakley, who combines his cooking skills with gardening knowledge, to offer recipes that make use of seasonal fruits and vegetables.
Before cooking, read up on food safety for people and pets (many ingredients are unsafe near animal friends). Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).
If growing food, read our posts on pet-friendly gardens and wildlife-friendly gardens. Avoid facing indoor plants to outdoor gardens, to help stop birds flying into windows.
Inspired by his own plot in the rural Welsh countryside, this book offers 100 versatile recipes to celebrate the bountiful produce that nature has to offer.
Focusing on accessible ingredients (carrots, cabbage, beetroot, tomato, onions, apples and pears), he offers a medley of seasonal dishes to showcase crops at their best. Recipes include:
- Strawberry & Lavender Welsh Cakes
- Stuffed Harissa Onions
- Tomato, Thyme & Almond Upside-Down Cake
About the Author
Gaz Oakley is a classically-trained chef, who consults with brands and restaurants worldwide, and if often named the best vegan chef in the world.
The pandemic inspired him to move from London to a homestead in the Welsh countryside, where he connected more deeply with the food he prepares. Today he grows his own organic food and has even adopted some rescued chickens, to give them a better life.
