Whether National Vegetarian Week has inspired you to go totally meat-free, or you're just looking to cut back a little, here are some of our favourite veggie dishes to enjoy with friends in the sunshine.
Samphire has a sweet, salty taste that balances well with chillies/chiles, shallots and nutty butter. If you can't find samphire, this recipe will work well with asparagus but you'll need to add a good sprinkle of sea salt.
Here’s a delicious meat-free souvlaki for when you need one. The secret to cooking halloumi is, ironically, to treat it like a steak: bring it to room temperature before cooking, sear it under a high heat and stop cooking as soon as the outside has a nice crisp edge.
This village tagine is usually served with freshly griddled ﬂatbreads, or a warm crusty loaf. If you use canned chickpeas and steam the spinach ahead of time, the tagine takes only 15–20 minutes – ideal for a quick lunch or supper!
Leah Vanderveldt's First-time Vegan is the perfect guide to transitioning to a plant-based diet while still ticking all the nutritional boxes. We spoke to Leah to find out more about vegan cooking and how you can adjust your eating habits for a healthier diet and a happier planet.