More and more people are rejecting the old formula of meat being at the centre of the plate and turning to a plant-based diet instead – whether they’re going ‘the full vegan’, or identifying as vegetarian, flexitarian or pescatarian.
This can be the excuse you need to flex your creative muscles in the kitchen and get excited about the possibilities of meat-free cooking. It doesn’t need to be complicated, fussy, or difficult. Veggies, grains and pulses have just as much potential as meat and fish to satisfy the taste buds!
Being a chef is all about using your creativity, of finding new levels of flavour and texture – and bold, beautiful, wholesome plants are more than up to the job.