Tips on sustainable cooking with author Melissa Hemsley for National Vegetarian Week
From tips on how to use the stalks of vegetables to budgeting in the kitchen we catch up with sustainable champion Melissa Hemsley
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To celebrate National Vegetarian Week, we’ve teamed up with best selling author Melissa Hemsley with her top tips on sustainable cooking as she cooks up a mushroom frenzy to tickle your tastebuds.
Chef Alex whipped up some tasty, healthy vegetarian snacks in a live, interactive cookery demo.
Much to residents’ delight, Wykeham House head chef Robert had prepared the same recipes so that residents could try all the dishes.
Residents sampled delicious, light and summery veggie dishes including Borlotti bean and dill pate, Greek fritters with Tzatziki and Coronation chicken pastries, all finished off with a sweet and simple but totally yummy banana bread.
To celebrate National Vegetarian Week, staff and residents at Barchester’s Wykeham House care home were treated to an interactive virtual cookery demo courtesy of chef, Alex Connell, from Vegetarian for Life. Pictures courtesy of Barchester Healthcare Ltd
12th May 2021
Fresh food brand Higgidy has launched a range of veggie products to celebrate this year’s National Vegetarian Week and tap into growing consumer demand.
The NPD includes two new vegetarian products: SunBlush Tomato & Cheddar Mini Muffins and a Mediterranean Pepper & Feta Quiche.
Aside from the two new product launches, Higgidy is also bringing back two lines for the Summer: Pea, Ricotta & Lemon Quiche and Spring Garden Vegetable Pie.
Camilla Stephens, Co-Founder of Higgidy, commented: “At Higgidy, we’re constantly innovating and creating brand new flavours and products to launch to market, to offer a substantial choice for vegetarians and flexitarians. We also rely heavily on our consumer feedback to provide us with insights into their preferences, which has led us to bring back two much-loved products from last year.
National Vegetarian Week: Veggie Eggy Curry
By
350 g (12 oz) sweet potato, peeled and diced
100 g (3½ oz) red lentils, rinsed well
1 x 400 g can chopped tomatoes
3 medium British Lion eggs
1 green chilli, chopped finely
2 tbs coriander or mint, chopped finely
Method:
Heat the oil in a medium saucepan, add onion and cook over a medium heat until softened. Add the garam masala, and cook for a further minute. Stir in the sweet potato, lentils and tomatoes. Fill the tomato can full of water, swirl and add to the pan.
Cover loosely and cook over a medium heat for about 20 to 25 minutes, stirring occasionally, adding a splash more water if it becomes too thick.
From veggie burgers to moussaka, plus pasta, brunch and more
Credit: Haarala Hamilton and Valerie Berry
Eating less meat is widely acknowledged as one of the best ways to reduce our carbon footprint and do our bit for the planet – and with today marking the start of National Vegetarian Week, there s no better time to get creative and set aside meat and fish in favour of plant-based alternatives.
The campaign, led by the Vegetarian Society, is challenging us to go just one week without meat, in a bid to raise awareness of how easy, delicious and satisfying a meat-free diet can be.