Pizza rice (p 105)
RECIPE NOTE: “Trust me, rice can feel like pizza. I am completely about this dish – it has it all. Great flavour, chewy textures and a one-pot situation so proud, it’s basically gloating. There’s pretty much nothing better.”
Pea and lettuce soup with cheesy crackers (p 109)
“Cup-a-soup branding couldn’t be MORE ON POINT with how this soup should be eaten.”
Lucy Tweed FOLLOW ME: @lucytweedstylist
RECIPE NOTE: "You can switch the kale out for anything robust and leafy – even cabbage, if you like."
I need to start with a confession. I‘m not a vegetarian. The object of this book is not to reduce fat, remove flavour or limit happiness. I‘m not asking you to join a cult or commit to this every day. It‘s about exploring variations. The possibilities. The fun.
My husband is known to respond to my food with, “This is so delicious! I can‘t believe there‘s no meat in it.”
And that‘s what makes this book essential. Not what‘s lacking, but everything it has: flavour, texture and playfulness. Lifting veg from token to hero in a 'you-won‘t-notice-it‘s-meat-free' way is easy when you‘re pumped up about it. But there‘s a potential spanner in the works: family. We must feed and nourish them while respecting their desires. Up to a point.
Getting food in mouths midweek is
