Cooking over fire doesn't always have to be about hunks of meat. Chargrilling and barbecue are fantastic ways of getting the maximum flavour out of versatile vegetables.
With sections on Stuffed and wrapped veg; Burgers and fritters; Kebabs; Low, slow and smoked; and Sharing Platters, this book ensures vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, and corn on the cob with Cambodian coconut, lime and chilli.
