No Meat and Two Veg

You can hardly move these days for people telling you how great it is to grow your own veg. From Sara Cox growing as part of the BBC's "Dig In" to Hugh Fearnley Wittingstall, it's all about getting out there into the fresh air and growing something to eat, which has to be a good thing as far as I'm concerned. Especially as there is little more satisfying in life than planting a packet of seeds and ending up with fresh and tasty food to eat within a matter of weeks for many crops - what's not to love about that? 

The one reservation that I have about many of these veg growing evangelists is that whilst they speak out about growing and eating your greens they are generally also advocates for a healthy portion of meat on the side. I am not against eating meat as such if it is fairly and sustainably produce but as someone who is interested in sustainability it is always going to be difficult to justify the ecological credentials of tucking into a hearty steak alongside your garden-fresh kale and peas.This is one of the reasons that I am so impressed by Nigel Slater's latest book "Tender" that was featured in today's Observer. In a culinary world where the size of your pork chop seems to be considered as a direct representation of your prowess in the kitchen it takes a strong minded cook to step forward and make the statement that, in the world that we now live in, we should all be making the move to eat a lot less meat and fish in our diets - if we continue to eat it at all.

I have always loved the way that Nigel writes so passionately about growing and cooking your own food but now I'm doubly impressed by his recognition that eating meat and fish should be a luxury addition to a diet based mainly around veg. Hurrah for Nigel! And hurrah for me because it means there's finally a Nigel Slater recipe book that I as a vegetarian will also be able to enjoy!

Comments

[Jo]

I'm afraid I could never give up eating meat. I love my veggies, but I do love my meat too. I remember as I was growing up, I came across one or two vegetarians. It was something out of the ordinary. Now though, if my kids are having friends round for tea, the first thing I ask is if they're vegetarians, as so many people these days are. Chefs now have to realise that 'the norm' is shifting and cater towards this. I'm glad that you've found a recipe book which you can enjoy.