LEAF OF FAITH

CHANGING THE WAY we eat is one way to do some good in a world crying out for help. These changes, although small, can have a positive effect on our environment, even if at times it seems like they won’t.

This is not meant to be a ‘vegetarian cookbook’ and it’s clearly not a vegan cookbook either. It is a book for anyone who enjoys cooking and eating good food and is, for whatever reason, looking to broaden their repertoire of veg-centric recipes. It’s a book for people interested in connecting with the environment, who understand the global challenges we are facing and who want to do their own little bit to help.

I believe that this book can help you do that, simply by inspiring you to cook more seasonal fruit and veg every day. The changes we make now, no matter how small, will create a brighter, greener future for everyone.

This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

AUTUMN VEGETABLE STEW

SERVES 6-8

“Sometimes early autumn can be just as warm and beautiful as late summer. No surprise really – it’s hard to know where one begins and the other ends. Despite the falling leaves, there’s still a place for lighter, fresher meals – although I’ve called this a stew, it is delicate, colourful and brimming with vibrant vegetables.”

400g can cannellini beans, drained, rinsed1 large butternut pumpkin, peeled, seeds discarded, cut into 3cm chunks3 fennel bulbs, trimmed, cut into 6 wedges4 tbs extra virgin olive oil, plus extra to serve750g large ripe tomatoes2 onions, thinly sliced4 garlic cloves, thinly sliced2 tsp fennel seeds1 tsp coriander4 celery stalks, sliced 2cm thickPinch of chilli flakes (optional)4 bay leaves4 thyme sprigsJuice and pared zest of 1 lemon1 cup (250ml) vegetable stock1/4 cups (310ml) red wine1/4 bunch flat-leaf parsley, chopped1/4 bunch dill, chopped