If you’re looking to eat less meat as a family, this vegetarian children’s cookbook is packed with more than 50 nutritious recipes full of colour to help your young cook learn about the importance of a balanced diet.

Cucumber Spears: very versatile spicy cucumber dish which can become a salad on its own, or a topping on a composed salad, or an appetizer — whatever you want it to be. However, it is a beautifully designed cookbook with gorgeous photography and everything I’ve made so far has been delicious!The award-winning author Madhur Jaffrey takes you on a cultural journey and invokes scenes, sights, and smells as you flip the pages. Veggie fans of The Great British Bake Off will love this extensive cookbook from judge Prue Leith and her niece, a former chef at The Ivy, Peta. This is not intended to be a full statement of all your rights under the Distance Selling Regulations. Red Lentil and Zucchini Soup: earthy, summery soup which is a nice addition to the usual zucchini soups. I was particularly attracted to these as delicious, protein-rich (and low-carb) flavorful variations on flatbreads.

These are like little crepes made with chickpea flour instead of wheat flour, with diced onions, chilis and tomatoes along with spices mixed into the batter. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too.some recipes do contain dairy products such as eggs, cheese and butter, as they're suitable for a vegetarian diet, but not for somebody who is a vegan. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys.

Just as valuable as the recipes are the supplementary informational spreads, like a guide to brewing herbal infusions, using the freezer to its full potential, making curry paste, assembling sheet-pan dinners, and composing hearty salads. That means that when I make her smoky red lentil stew with chard or pudla with spicy sautéed spinach or charred broccoli salad with freekeh and spring herbs, I don’t have to make any additional elements—it’s all there.There are many specialist ingredients in this book some of which you will be able to find in the world food shelves of a big supermarket and some you’re going to have to track down an Indian grocer for. In Veg, Jamie makes vegetarian cooking easy, sharing over 100 fun-to-make recipes full of flavour and all family-friendly. The restaurant, of course, preceded the book and was featured in the TV show “Ramsay’s Best Restaurant” in 2010. From brunch to brownies, pies to pastas, just try and turn down a serving of Indian shepherd’s pie or cheese and Marmite scones.