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
My veggie chilli is exceptional thanks to one ingredient – sweet potato. I’ll take it to any cook-off and watch aficionados choke on their own expectations.
It’s National Vegetarian Week, and my buckwheat, beetroot and feta salad is a great place to start for a healthy vegetarian lunch or lighter supper.
Surprisingly, the best reason I’ve ever heard for going meat-free a couple of times a week is that sometimes, vegetarian recipes are just tastier.
It’s easy to think of carrots as a bit boring, but kids love them, and with a bit of imagination they can be really versatile.