Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower — How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now.
"Leaf through a few pages of this stunning new book and you'll have at least a dozen recipes flagged, dishes you feel you must make... His writing verges on the poetic." - Kathy Gust, NP