Chef Matt Wilkinson’s new cookbook features the humble vegetable as its shining star. The Yorkshire-born, Melbourne-based chef takes cooking back to the days when meat and seafood were not readily available, or were simply too expensive to consume on a daily basis. He even provides tips for those dedicated to growing their own vegetables, and how to get the most out of them.

Throughout the beautifully illustrated book, titled Mr Wilkinson's Favourite Vegetables, Wilkinson reveals his secrets to developing meals around seasonal veggies. The 24 chapters are appropriately themed by the names of the chef’s 24 favourite vegetables.

Meat lovers should not be misled; this is not a vegetarian book, but rather, an ode to the diversity of uses and flavours that the vegetable can deliver. Amongst the flurry of vegies are delicious meal ideas including, but not focusing on, meat.

A simple, yet easily forgotten tip from Wilkinson is to make use of vegetables when they are in season, as this is when the flavour is at its best.

Mr Wilkinson’s Favourite Vegetables is very much in sync with the shift towards organic and local produce, but even the healthiest bunch can benefit from a few more vegies on their plate.

With his background as former head chef of award-winning restaurant Circa and current role as owner and chef at Pope Joan in Melbourne’s inner northern suburbs, you can rest assured that Mr Wilkinson’s leafy recipes are going to delight the tastebuds.

Mr Wilkinson's Favourite Vegetables by Matt Wilkinson, RRP $49.99. Published by Murdoch Books.