It’s a vegetarian and vegan special with brilliant recipes, the best vegan wines and a special report on Britain’s appetite for veg
My first thought is always, “But will it be delicious?” That, more than anything else, is what matters to me about the food I eat and give to others. And this month we have page upon page of exactly that, food that is simply delicious, from slow-cooked aubergines and a sage and shallot tart, to a deep dish of lasagne with spring greens and ricotta, and a peanut-butter pudding with chocolate sorbet. But then, delicious is what we try to bring you every month.
But this issue is rather different from our usual in that it contains only vegetarian – or vegan-friendly recipes. Yes, we always have a healthy amount without meat or fish (my own recipes run at over 70% veggie-friendly) but this issue contains absolutely no meat or fish at all. No, not a single sausage.
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