Description

Let’s Go Nuts by Estella Schweizer puts nuts and seeds where they belong: front and centre, not just scattered on top. Organised by season, the book takes you from asparagus with peanuts, chilli and mango in spring through to walnut Bolognese on courgette pasta in summer, with 80 plant-based recipes covering soups, salads, dips, breads, cakes and desserts along the way.

Each recipe comes with beautiful photography and handy notes on kit and serving, plus background on the nutritional benefits of everything from almonds to pumpkin seeds. A lovely one for vegan cooks and the nut-curious alike.