From casual brunches, suppers and barbeques to more formal gatherings, Jessica Prescott invites the home cook to embrace the ritual of cooking and eating with others. Aiming to make her food enticing to both vegans and meat-eaters, she shares a collection of more than 70 plant-based dishes including One-Pot Spaghetti with Aubergine Balls, Sesame Mushroom Sushi and Marinated Tofu Skewers, plus a range of sides, condiments, desserts, cakes and cocktails.