Anna Jones’s long-awaited new cook book contains over 200 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for each month of the year. From elderflower dressed broad beans and leaves with burrata in Spring, to smoked aubergine flatbreads and beetroot tops tart in Summer, to chocolate rye porridge with quick honey pears in Winter, this is a year of delight in the kitchen and at table. 480 pages