After winning MasterChef 2012, Chelsea Winter produced a book every year from 2013 to 2017, a new generation of Kiwis growing up with her no-nonsense and easy-to-follow recipes. She took a swerve with Supergood in 2020 going plant-based and didn’t skip a beat, creating vegan versions of her favourite pies, lasagnes, curries, slices, cakes, pastas and traybakes. Tasty follows on from that with another collection of accessible plant-based recipes – also ditching refined sugar – that stick to the winning formula. If you love her mac n cheese here’s another packed with even more vege, this time the sausage rolls get a curry puff vibe, the shepherd’s pie zhuzhes up lentils with miso and Marmite and this take on lasagne brings cauli and kūmara into the mix. If you already cook vegetarian or vegan then most ingredients will be in the pantry. If you’re new to experimenting with plant-based recipes then you’ll need a few new things such as nutritional yeast, hemp seeds, coconut sugar, agave syrup and flaxseeds, but most are supermarket buys. Don’t expect fine-dining elegance; this stays firmly in what Chelsea does best – low-stress family dinners and bakes that you can approach with confidence. TRACY WHITMEY