Description

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Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find something for you in this book filled with delicious and practical flexitarian recipes.

With recipes for every lifestyle from celebrated chef Jo Pratt, choose between cooking each recipe as a completely vegetarian dish, or select to add one of the simple meat, chicken or fish additions, making them suitable for meat-free days and meat-eaters alike.

From spiced poke to peashoot and asparagus gnudi, the range of international recipes spans the globe and are all quick, simple, well-balanced and packed with protein. As well as easy meat and fish additions and hacks for each vegetarian recipe, this original cookbook shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fish fillet.

With beautiful photograph illustrations, this sumptuous book is a must-have for any modern kitchen. For both health, eco and sustainability reasons, there has never been a better time to join the growing flexitarianism movement and expand your culinary skills.

"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

About the Author

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Jo Pratt is a cook, food stylist, presenter and award-winning author of several cookbooks including The Nation’s Favourite Food, In the Mood for Food, In the Mood for Entertaining, The Madhouse Cookbook, In the Mood for Healthy Food, The Flexible Vegetarian and The Flexible Pescatarian, which has received the Gourmand World Cookbook Award for best fish and seafood cookbook in the UK in 2019, as well as most recently The Flexible Baker. Jo has previously been awarded a Gourmand writing award and was named one of Waterstone’s ‘Writers of the Future’ to celebrate their 25th anniversary. She has worked with many high-profile chefs and brands including Marcus Waring, Jamie Oliver, Gary Rhodes.

Praise For…

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"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