With just a few clever ingredients you can transform humble vegetables into something truly special. Adding big, bold flavours to in-season veg is a simple way to put them centre stage at dinner time, and to celebrate National Vegetarian Week in the UK, we’ve put together a list of our five kitchen staples for next-level veggie cooking.
Most of us will wake up on Boxing day with a little more than just a hangover. After feasting on what, for many people, is the most extravagant meal of the year, our fridges are bound to be packed full of leftovers – whether it’s the remains of the festive bird, cooked veggies or even the odd chipolata.
The fact that green vegetables are good for you is common knowledge. And not only are the health benefits huge, they’re packed with flavour.
Paneer is a cheese with a mild, milky flavour that goes beautifully with strong, spicy flavours. It can be bought, but homemade paneer is always better.
Tofu is a great protein source whether you’re a meat-eater or not. It’s can also suck up flavour and take on different textures like nothing else.
If you, like me, once turned your nose up at tofu, I urge you to give it a second chance, because honestly, I love the stuff – and with good reason.
If salad usually leaves you feeling green, you’re just not eating the right ones! Here’s the ultimate guide to green leaves so you can make salads sexy.
Cutting out meat removes a good source of protein, but there are lots of ways to make up for it. Jamie’s head nutritionist gives you three great protein sources for vegans
The question “Is the vegan diet healthy?” is one I get all the time. Well, the answer is that it depends as much on what you eat as with any other diet.
Jamie’s head nutritionist explains why we should eat less meat and have some meat-free days every week by embracing the joy of vegetarian meals