As environmental, ethical and health-related concerns about food increase, many of us are cutting down our meat and fish consumption. The recipes in this flexitarians’ cookbook include a warm curried lentil salad with crispy paneer and spiced dressing (you can swap the paneer for crispy prawns); winter vegetable stew with herbed dumplings (plus the option of slow-cooked beef cheeks); a best-ever recipe for vegetable and lentil moussaka; and Moroccan spiced vegetable tagine (with or without chicken).

144 pages