As much as we love berry smoothies and avocado toast, it’s debatable whether we should be enjoying them all year round. Eating in sync with nature cuts down air miles and supports local food producers – and often results in fresher, tastier meals.
That’s the idea behind Sarah Britton’s irresistible new cookbook My New Roots (Pan Macmillan). Divided into five sections – spring, early summer, late summer, autumn and winter – the plant-based recipes are all based on what’s in abundance at any given time of year. Winter means chipotle sweet potato tacos, leek “scallops” on black rice and poached pears with chocolate sauce. Find four of Britton’s recipes on stylist.co.uk now. £16.99, Foyles