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High Fibre Heroes : How to turn 12 everyday vegetables into 100 joyful, health-boosting recipesAuthor: Hugh Fearnley Whittingstall Quick & easy cooking Published on 7 May 2026 by Bloomsbury Publishing PLC in the United Kingdom. Hardback 272 pages, Fully illustrated with colour photography throughout 194 x 254 x 25 1042g 'High in fibre AND full of flavour. This joyous celebration of vegetables, and important lesson to eat more fibre, is something we all need in our lives' ALFIE STEINER'Super useful and delicious' CHRIS VAN TULLEKENWith a
Author: Hugh Fearnley-Whittingstall
Quick & easy cooking
Published on 7 May 2026 by Bloomsbury Publishing PLC in the United Kingdom.
Hardback | 272 pages, Fully illustrated with colour photography throughout
194 x 254 x 25 | 1042g
'High in fibre AND full of flavour. This joyous celebration of vegetables, and important lesson to eat more fibre, is something we all need in our lives' – ALFIE STEINER'Super useful – and delicious' – CHRIS VAN TULLEKENWith a foreword from Tim Spector, bestselling author and founder of ZOEMany of us aren't getting enough fibre in our diets, but Hugh shows us how simple – and delicious – it can be with 100 easy recipes all celebrating 12 veg heroes: Peas – Carrots – Cabbage – Tinned beans – Cauliflower – Leeks – Mushrooms – Tomatoes – Lentils – Spinach – Sweetcorn – BroccoliGetting the most out of these 12 plant superstars doesn’t need to be complicated – many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated, everyday veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time. This is food that’s good for you, your wallet and for the planet, too.
Recipes include:·
Warm bashed pea dip;·
Carrot lasagne;·
Cabbage and onion bhajis with spicy tomato sauce;·
Spiced ‘baked’ beans on toast;·
Seared cauliflower and little gem salad·
Roast leek and potato gratin;·
Roast mushroom and kimchi sourdough sarnies;·
Tomato dhal with greens;·
Lentil, onion and cider soup;·
Spinach, chilli and lemon pasta;·
Smoky corn and courgette chowder;·
Broccoli and squeak … and many more.
Alongside handy swaps and additions for most recipes, Hugh also shares his go-to list of store-cupboard essentials to amp up the flavour and pack in the fibre count for any dish. You’ll find these pages packed with simple suppers, easy lunches, soups, salads and much, much more. With a focus on whole, unprocessed plants, these plant-forward recipes are thrifty, thoughtful dishes, but exciting and delicious too, proving that plant-based flavour is yours for the taking.
Like this? Then you’ll love Hugh's No.1 Sunday Times best-seller, How to Eat 30 Plants a Week, available now.
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