David and Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven, as they tour the country and travel worldwide in search of recipes and inspiration for new and exciting flavours. Their food is informed by the need to live well and be both mindful of and uplifted by what you put in your body. This book is a celebration of naturally healthy, unprocessed ingredients and flavours from around the world. Featuring over 60 recipes for wholesome vegetarian and vegan meals, including breakfasts and drinks, many of the recipes are presented as easy-to-eat bowl-food (all the nutrients you need for a healthy meal in one), or can be cooked in a single pot (ideal if you are away holidaying or camping at a festival). Featuring plenty of information on the benefits of grains, cereals, pulses, nuts, seeds and fruit and veg, the recipes offer a full range of enticing meals, drawn from an international repetoire. Start the day with delicious Quinoa Porridge with Vanilla-Spiced Almonds and Dates, move on to a lunch of Coconut and Sweet Potato Polenta Cakes with Wild Mushrooms and Asian Greens, and finish the day with an Ethiopian Teff and Butternut Squash Stew, or Yucatan Salbutes, and top it all off perfectly with a dessert of Spelt and Olive Oil Lemon Cake. This mouthwatering array of recipes will be the only inspiration needed to live a healthier lifestyle.

Food pioneers & founders of award-winning streetfood van Wholefood Heaven, David & Charlotte Bailey are back with this new book focusing on the different ways to cook natural, unrefined and unprocessed vegetarian food on an open fire.

Exploring a growing market for cooking vegetarian food outdoors, the Baileys bring their expertise and show you a wide variety of techniques and recipes for a vegetarian friendly barbecue menu.

Fresh Veggie BBQ includes more practical elements of barbecuing:

· the exploration of different woods to use

· the basics of how to build and light a fire

· the different equipment available and variations for charcoal, gas and indoor cooking.

So whether cooking on gas, burying packed parcels into hot coals or serving up the perfect summer salad, you'll be able to create a delicious summer feast.

Celebrating a healthy outdoors lifestyle with rustic, unfussy food and lots of charred, smoked, woody and robust flavours that meat-eaters and vegans alike will devour, recipes include Sticky Tempeh `Ribs', Miso-glazed Aubergine, Shiitake and Smoked Tofu Skewers, Ember-roasted Pumpkin Tagine and Chipotle Barbecue Sauce.

For ease of use, chapters focus on the different techniques for cooking with open heat to produce starters, mains and desserts. So whether you have a Dutch oven (Cauldron/Potjie Pot), Skillet/Chapa Barbecue grate, want to cook with skewers or use the cooling embers and ash, you'll know exactly where to turn to.

There are also chapters on Salads, Sauces and Sides and Drinks to make your veggie BBQ sizzle!

Irresistible vegan food from award-winning vegan street food pioneers, David and Charlotte Bailey of Wholefood Heaven. David and Charlotte Bailey have taken the street market scene by storm with their vibrant, healthy vegetarian and vegan cuisine. Their food is not about what's missing - it's about maximizing the potential and flavour of plant-based ingredients. Discover enticing egg- and dairy-free dishes from regions with a long tradition of vegetarian eating, such as Asia and India, as well as innovative twists on Spanish tapas, Middle Eastern mezze, Chinese dim sum and more. From big breakfasts to light salads and comforting mains to low-sugar sweet treats, The Fresh Vegan Kitchen is a glorious collection of exciting, satisfying recipes that taste terrific. An inspirational collection of recipes featuring classic dishes from a wealth of cultures, including Thai Coconut Curry, Israeli Chickpea Pancakes, Moroccan Vegetable Patties and Chinese Tofu Rolls. You can even treat yourself to mouth-watering sweet treats and make classic desserts, from a Pineapple and Coconut Cheesecake to a sumptuous Chocolate Mousse.

Sliding out of the shadows of World War Two, the de Havilland Vampire – accompanied by the distinctive whine of its Goblin engine – quickly proved itself an effective alternative to piston-powered fighters. After entering operational service with the RAF (as the service’s first single-engined jet) in 1946, the Vampire – sought by air forces the world over – held a number of notable records: the first fighter to exceed 500 mph, the first to set a world altitude record of almost 60,000 ft, the first jet to take off and land from an aircraft carrier, and the first jet to cross the Atlantic Ocean. Not bad for something built partly of wood. Throughout these pages, the “Vampire Boys� bring to life the trials and tribulations of operating a first-generation jet across the globe. Through their insightful anecdotes and exceptional experiences, the reader can follow squadrons across the dusty deserts of Iraq to exercises in West Germany. First-hand tales of training, aerial handling, incidents and accidents (including the much-maligned spin characteristics) and squadron life – accompanied by unique images – bring together a portrait of a pioneering time in aviation advancement, right up to the present day with the T.11 still flying from Coventry Airport.