With photographs that pull you in, impressively designed and recipe- and idea-rich, Less meat more veg shows how to reverse that statistic with tasty, wholesome fare. Sections on game, poultry and red meat are counterbalanced by an impressive array of fruit and vegetables (including a veg patch section), and a general health-rich vein pointing us towards our five-a-day quotient.
De Thample’s philosophy is that eating meat sparingly, but buying the highest–quality, locally sourced produce is the best approach for our health, the environment and animal welfare. She lays claim to the lost art of making use of every scrap from cuts of meat, so that Sunday’s roast becomes five meals. (Pork Cider Stew with Rosemary Croutons, Pork and Vegetable Dumplings and Pork and Apricot Burgers should get you through a cold February week following a pork loin on Sunday.) Side dishes and soups, as well as seasonal veg, are elaborately covered too.
And if you want to learn how to make Jewish popcorn from roast chicken skin, or transform roast beef into Ginger Miso Broth, while holding fast to the mantra Less meat more veg, this fresh and innovative book is for you.
Less meat more veg Rachel de Thample (Kyle Cathie) £16.99