“The incredible range of tastes, textures, and versatility of vegetables means there are choices for everyone, from eggplant sliced and baked with olive oil and meaty portobello mushrooms; to a Caprese salad of sliced tomatoes, mozzarella, fresh basil, and olive… — William Davis Copy Share Image
My main aim is to change our perception of how we look at vegetables because I think vegetables have always been put on the side - it's always been your steamed broccoli or boiled broccoli with your meat. — Ella Woodward Copy Share Image
