Less meat more veg by Rachel De Thample

The well-researched intros to chapters on beef, lamb, pork and poultry briefly examine animal husbandry issues, giving clear advice on how to source higher-welfare meat that has a lower impact on the environment.

The author outlines straightforward ways to make the change to ‘less meat, more veg’ easily achievable: limit the amount of animal-derived protein to about 50g per person per day, raise leafy green and seasonal veg quotients and plan meals on a weekly basis. The recipes, all based on those principles, are generous and indulgent.

The chapters kick off with traditional roasts. The recipes that follow, such as shepherd’s pie made from leftover roast lamb, and pork and vegetable dumplings made with roast pork leftovers, form the basis for the rest of the week’s eating. Elsewhere are equally satisfying recipes for soups, pastas, pies and salads. The book also helpfully tots up each recipe’s contribution to your five-a-day veg quota.

Other recipes for game, eggs, dairy and ‘happy endings’ (desserts) are appealing and simple enough for busy cooks to make at the end of a day. A strong point are the recipes in the ‘veg patch’ chapter in which recipes such as lemon courgettes with pine nuts, and sticky orange-glazed shallots prove that side dishes are in no way afterthoughts. Our verdict: a good read and an excellent kitchen guide.

Published by Kyle Cathie, priced £16.99.

You can buy this book at Waterstone’s

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