Author(s): Hugh Fearnley-Whittingstall

Food | New Food & Drink

30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits.

Central to these is great gut health, and an introduction by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in racking up the plant power, you'll feel great, have renewed energy and reset your microbiome.

In chapters such as six packed soup and stoups, seven big salads, meat and six veg, fish fivers and tripe threat sides, Hugh shows you how to get many more plants on your plate, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride.

By plants, Hugh means fruit and veg and much more besides including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.

Recipes include- Purple shakshuka Shroomami soup Sichuan aubergine with tofu and black beans Caponata with chickpeas and apricots Goat's cheese and greens herby pie Tomato, rosemary and saffron baked rice Slow-roast Merguez-spiced shoulder of lamb Steak, charred little gem and spring onion salsa Roast ratatouille flatfish Cracking crab salad Kimchi and Kraut slaws Very berry ripple fro-yo ... and many more!

With plant ingredients numbered by both chapter and recipe, and overlaps kept to a minimum, it's easy to keep a count and rack up your weekly plant score. Simply by choosing just two main courses, plus one breakfast, one soup and one salad from the book, you will have nailed your 30 plants. And by adding an extra main, a treat or a pud, and a snack or a side, you'll be well on your way to a remarkable 50 plants a week!

With Hugh to show you the way, this isn't just going to be doable- it's going to be easy, it's going to be fun, and most of all it's going to be delicious.