Why do I find it so hard to cook without meat? It’s not a trick question, but a fairly honest evaluation of my cooking (and eating) habits. Despite all the good intentions, the tiniest morsel of meat or fish manages to wheedle its way in.
Rich, creamy macaroni and cheese ends up embellished with streaks of salty, crispy pancetta, splintering with a crack as you delve in with a fork.
And then there are all those honest mistakes. Liberal dashes of fish sauce splashed through a Thai green curry or the unmistakeable drizzle of Worcestershire Sauce over beans on toast that turns a hearty veggie meal into a tainted dish, albeit a delectably meaty one.
Diva Month