'This amazing book will bring sunshine into your life. Mark is such a knowledgeable and fabulous writer who takes the simplest of vegetables and recipes to another level.' - Angela Hartnett

'Mark puts vegetables in their place, and that's right at the centre of the table. Follow him on a journey through the seasons, feasting on your way. Simple, soulful, seasonal.' - Yotam Ottolenghi

'This is a wonderful book. Mark Diacono has combined his exceptional skill and passion for growing and cooking along with his own superb photography to create something truly inspiring and beautiful. I am deeply jealous!' - Monty Don

'This is such a joyful and beautiful book. Mark Diacono make me yearn to eat more seasonal vegetables, not because they will be good for me but because his recipes are so full of colour, flavour and excitement that I can't imagine a better way to eat and to cook. He is also one of the wittiest food writers in Britain.' - Bee Wilson

'In a world where the way we eat is becoming ever more important, this inspiring veg bible is absolutely brilliant.' -​ Julius Roberts

Enjoy the best of veg, all year long, with this must-have vegetarian cookbook.

Vegetables showcases almost 100 inventive vegetarian recipes that encourage you to celebrate the seasons, switch up your diet, upgrade your sense of vitality and health and tread more lightly on the planet. From Spring Onion and Tarragon Tart and Radicchio and Chestnut Risotto to Baked Aubergines with Spiced Rosemary Cream and Stuffed Tomatoes with Coconut Rice, this book makes our most-loved veg the main event. Packed with recipes for generous lunches and hearty dinners, these crowd-pleasing dishes will leave everyone deliciously nourished, and with 'seasonal swaps', plus vegan and gluten-free options, you'll never run out of mouth-watering variations to bring to the table.

Whether you have a few sad carrots at the bottom of the fridge, are a veg-box advocate in need of inspiration, or a keen gardener with a glut of produce, Vegetables will show you just how easy it is to pack plenty of tasty plants onto your plate, every week of the year.

The content of this book originally appeared in The New Kitchen Garden, published in 2015.

'An endless selection of delicious produce you can plant, grow and then cook with.' Raymond Blanc OBE

Now you can create your own delicious edible garden at home!

More and more people are being inspired to grow a little of what they eat at home. But while starting your own kitchen garden may seem like a daunting task at first, Grow & Cookmakes it easy.

Award-winning author and gardener, Mark Diacono, has distilled years of knowledge into this pocket-sized book. Whether you are new to gardening and only have a small window box or you are much more experienced with the space to experiment, this user-friendly handbook will inspire and help you. Mark is here to show you that there are plenty of options for everyone and lots of exciting new varieties to discover.

Each variety in the book includes a wealth of information on when to sow, growing tips, potential problems, harvesting and plenty more. There are hundreds of varieties to pick from that can be grown and then used in your kitchen.

Mark separates the growing guides into three groups:

* Vegetables
* Fruit & Nuts
* Herbs & Spices

Whatever you choose to grow should suit your lifestyle. You might prefer something tough and sturdy that doesn't need too much love or time commitment, or you might get pleasure from the steady graft of looking after your veg patch. Whichever your circumstances, your kitchen garden should bring you joy both in the growing process and then in the kitchen.

Grow & Cook is the essential pocket guide for modern gardeners.

The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher. - Diana Henry

From Scratch: Ferment is the no-nonsense guide to fermenting at home.

From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximize the transformative power of this amazing process.

From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary.

Packed with useful, accessible information and focusing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Charcuterie.

Text is extracted and updated from Sour, with new recipes, by Mark Diacono.

Guild of Food Writer's Awards, Highly Commended in 'Specialist Subject Cookbook' category (2022)

André Simon Awards shortlisted (2022)

A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen. -- Nigella Lawson

At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years. -- Nik Sharma

Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen.

Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more.

Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive - whether that's a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness.

With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.

WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014

'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?'

The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely.

Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.

Spice is a vibrant exploration of flavor, fragrance and heat that majors on the kitchen, with a celebration of over 50 spices that will fill your kitchen with a wealth of heady aromas and tastes. Packed with ideas for enjoying and using spices, Spice is much more than your average recipe book. Mark Diacono shares the techniques at the heart of sourcing, blending and using spices well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book will explore the many origins of spice, when and how to use them effectively, and how, through the use of spice, we can applaud and appreciate cuisines from around the globe.

Focusing on the familiars including cumin, turmeric, vanilla, pepper and cinnamon, Spice will also open the door to some lesser-known spices. The recipes build on bringing your spices alive - whether that's creating blends to easily enhance your food when short of time on a weekday evening, or in infusing and blooming spices to bring out the very best of these treasured ingredients. The reader will become familiar with the differences in flavor intensity, provenance, nutritional benefits and more.

Beginning with a guide to 50 of Mark's much-loved spices and blends, including their legacy and main culinary affinities, the book then offers over 100 innovative recipes that make the most of your new spice knowledge. With additions throughout from chefs and food writers of whom spices are an integral part of their cooking identity, Spice is sure to inspire and uplift.

Abundance is a record of one man's year living on the south-west coast of England as he contemplates life, nature, and what he is going to fill his belly with next. Written week-by-week, it explores the passing of time, our connection to the world around us, and the edible bounty that the changing seasons provide. Anecdotal and often amusing, it is a snapshot of rural life that centers on the kitchen, providing cooking inspiration and a thoughtful reminder of how important it is to stop and appreciate the magic of simply living in the moment and eating what you fancy.

With recipes like Early summer shakshuka, Salsify and radicchio gratin, Onion seed and oregano flower focaccia, Fig leaf and olive oil ice cream, and a Mulberry martini, there's something to be inspired by every week as the year unfolds before you.

Chickens are a fantastic addition to a garden or outdoors space--you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own.

The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more.

Mark then goes on to show how you can breed chickens, encourage them to lay, work out what kind of eggs you have (are they destined for the eggcup, or will they hatch into baby chicks?), and take care of them day to day, as well as how you can go about getting the birds on the table. The final part of the book is a recipe section that goes far beyond the roast, with lots of delicious ideas for fresh eggs or home-reared chicken.

With an introduction by Hugh Fearnley-Whittingstall, this is an essential guide for anyone who can't stop thinking about chicks.