The First Mess (recipes to eat well through the seasons)
The First Mess Cookbook is a highly-reviewed cookbook packed with wholesome recipes to eat through the seasons. What makes this book different is that it uses real locally-sourced organic ingredients to create recipes, using seasonal finds from your weekly veg box.
This doesn’t have the most exciting cover image, but don’t be fooled! Many vegans (and people who like seasonal natural food) say this is the best recipe book they ever tried! The author is a trained chef who knows her organic seasonal stuff as well as recipes, so combined make for good eating.
Read up on food safety for people and pets. For tinned ingredients, rinse/remove lids (or pop ring-pulls over holes) then step on upper cans to pinch rims together, to stop wildlife getting trapped.
Unless you have food waste bins, just bin pepper and allium scraps (onion, leeks, garlic, shallot, chives), citrus/tomato/rhubarb scraps. To avoid acids harming compost creatures.
Recipes include:
- Beet & mushroom bolognese
- Fluffy whole grain pancakes
- Hot pink beet smoothie
- Broccoli Caesar with smoky tempeh
- Veggie bean pot pies with potato crust
- Weeknight root veggie dal
- Burrito-stuffed sweet potatoes
- Romanesco salad with meyer lemon dressing
- Chilli tofu lime bowls
- Roasted aubergine & olive bolognese
- Earl Grey & vanilla bean tiramisu
Who wrote this book?
Laura Wright grew up in a Canadian family that was involved in the organic veg box movement, so knows about good produce. She trained as a chef, so her recipes are not just seasonal, but tasty and they work!
