Since The Part-Time Vegetarian was published in 2015 the food landscape and the“flexitarian”way of eating has been highlighted by nutritionists and environmentalists as a necessity for the long-term health of both ourselves and our planet. This new book includes over 100 flexible recipes ordered by season, making it easy to work with the calendar to produce delicious food all year round. All of the recipes are vegetarian, but most feature a Part-Time Variation, showing you how to include an element of meat or fish, or even how to make the dish fully vegan. 224 pages