Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find this very flexible book filled with delicious and practical recipes for every lifestyle. The Flexible Vegetarian’s beautiful and tasty dishes offer two solutions: they can be served as completely vegetarian meals, or with the addition of a simple meat, chicken or fish recipe, making them suitable for meat-free days and meat-eaters alike.
WIN: A signed copy of The Flexible Vegetarian by Jo Pratt
Aubergine and quinoa ‘meatballs’
We have two signed copies of The Flexible Vegetarian by Jo Pratt up for grabs.
To be in with a chance of winning, all you need to do is comment on this article 'I'm in it to win it'.
Only one entry per member, you must be a member to take part - if you are not a member sign up now!
You have until 5pm on Wednesday, January 10 to enter. All winners will be notified directly after a live draw which will take place on Facebook on December 6.
Recipes cover international flavours, from spiced poke to peashoot and asparagus gnudi, and they are all simple, quick, packed with protein and well-balanced. As well as easy meat and fish additions and hacks for each vegetarian recipe, The Flexible Vegetarian shows you how to ace a handful of classic recipes, from the perfect roast chicken recipe, to the perfectly cooked fish fillet. Chapters include: Brunch, Broths, Small Plates, Large Plates, and Dips & Bits.
Jo Pratt
Who is Jo Pratt?
Jo Pratt is an acclaimed writer, cook, food stylist and presenter. She is a best selling author of seven cookbooks, including In the Mood for Food, In the Mood for Healthy Food and most recently The Flexible Vegetarian.
Jo has previously been awarded a Gourmand writing award and was named one of Waterstone’s ‘Writers of the Future’ in 2008 to celebrate their 25th anniversary.
When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in food magazines and on stage performing live cookery demonstrations and workshops/cookery classes.
She’s also taken an exciting move into the restaurant world by collaborating with three female chefs, Sophie Michell, Gee Charman and Caroline Mili Artiss, to launch The Gorgeous Kitchen. It’s a contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2: The Queens Terminal.
Creamy mushroom leek and
chestnut pie
What is Jo Pratt's cooking style?
Jo’s cooking style initially evolved from working with hugely talented restaurant chefs making the most delicious food – and translating their ideas into recipes for the everyday kitchen. She’s created a unique style and has become known for producing fail-safe, accessible and great looking recipes. They are written with her distinctive friendly and chatty manner, offering useful/practical tips and ideas along the way. The results are impressive recipes that we can all enjoy – whatever our ability, whatever the occasion.
What the chefs say:
"Wonderfully versatile and tasty recipes you can choose to cook with or without meat or fish, to suit your companions, mood and budget."
(Peter Gordon)
"As the owner of a veggie restaurant for the last 27 years I've seen fads and trends come and go. Jo's book tackles every possibility in a fun, informed and tasty way. Wish I'd written it."
(Simon Rimmer)
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