At the Kitchen Table

Want to eat well, reduce food and packaging waste, and save money? Homebody Cooking is here to help, going back to basics with seasonal, bold, and wholesome recipes that are not only better for the environment but also your well-being and budget.

Influenced by nostalgic meals and cooking for loved ones, Megan Davies has written this book for the eco-minded home cook. She includes invaluable tips on how to make ingredients stretch; from potato peel chips to pickled cucumber and beets. Megan also features ways to turn leftovers into a new meal, such as a Roasted Fennel, Chive, and Dill Pasta Bake or Frittata, both from a leftover Raw Fennel, Chive, and Dill Salad. Multi-tasking recipes include brunch and late-night dishes such as Bircher Pancakes and Sweet Potato Baked Eggs. Suppers for Sharing that can be scaled up to feed a crowd or down for a more intimate occasion range from Roasted Squash with Almonds and Tarragon to the best Roast Chicken recipe with Pan Pastry Croutons (plus, of course, ways to use up any uneaten chicken!) From On the Side accompaniments and stunning Sweet Things such as Pot Luck Tarte Tatin this collection of ingenious recipes will give you all the inspiration you need to help run a more sustainable home kitchen, reduce your carbon footprint, and make the sort of small changes at home that can make a big difference to our world.

Megan Davies is a London-based food stylist, recipe writer, tester, developer, and food illustrator. Her work has featured in Olive Magazine, BBC Good Food Magazine, and clients include Pret a Manger, Wagamamas, HelloFresh, and Linda McCartney Foods, to name a few. She runs a small, intimate supper club called Home Bird in London, UK.