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.
Cooking every night of the week is a demanding old business, not least in the midst of a pandemic. What to have for dinner is one of the few things still in our control, and even that has become a chore in its relentless everydayness. Trained chef, recipe writer and food stylist Rosie Reynolds is hoping to zhuzh things up for us though, with new cookbook, The Shortcut Cook. It s all about using shortcuts and creative solutions to get the best food - whipped up quickly, in the best way possible - for your family , she writes. Corners will be cut, but in ways designed to maximise flavour and minimise stress, which couldn t be more timely.
This easy chicken noodle soup recipe will make this dish your favourite midweek meal
27 Feb 2021 Chicken and noodle soup. TNS
“This is a deeply comforting soup that will fill your belly while nourishing you,” says food writer Rosie Reynolds.
“It’s a super easy one-pot soup that works well with most vegetables. Use the best quality chicken thighs you can afford, as these are the base for the broth, and the meat is shredded up and eaten in the soup.”
Asian chicken noodle soup from ‘The Shortcut Cook’ by Rosie Reynolds
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6 spring onions, green and white parts separated and finely chopped
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