There’s a timely book coming out called Less Meat, More Veg.
Following our Christmas excess we often find that there’s half a turkey left in the fridge or too many brussel sprouts to hide in a stew. In Less Meat More Veg, Rachel de Thample shows how to make the most of the meat you do eat, spinning out a roast to last the week and using lesser known cuts of meat in imaginative ways.
Let’s be clear: this is not a vegetarian cookbook. It’s about meat. Cutting down on meat and dairy is a significant step to help reduce greenhouse gases, and it also improves our health – but many of us still want the opportunity to enjoy it.
There are 100 recipes included to persuade even the most hardened carnivore that eating less meat can be a good thing. (Each recipe contains the recommended 50g protein as well as half of your 5 fruit and veg a day.)
Here’s a sample recipe from the book…
Irish barley broth
This is a great way to use up the last of the meat and bone from your leg of lamb. It requires slow cooking but this draws out all the flavour and nutrition from the lamb bone.
a few glugs of olive oil
2 onions, peeled and chopped
200g leftover lamb, cut into chunky cubes
bone from leg of lamb (optional)
2 large carrots, peeled and cubed
350g root vegetables (swede, parsnips, celeriac and/or Jerusalem artichokes), peeled and cubed
2 large garlic cloves, peeled and finely chopped
sea salt and freshly ground pepper
4 large sprigs of thyme
6 tablespoons pearl or pot barley
1½ tablespoons cider vinegar or Worcestershire sauce
2 handfuls of parsley, chervil, kale or any other green you can finely chop and add for a healthy kick of colour
1. Place a large pot over medium-high heat. Add enough olive oil to coat the bottom. Once the oil is warm, add the onions and cook until golden.
2. Add the lamb, the lamb bone, if using, and the carrots. Cook until the carrots have started to soften, about 8 minutes or so. Add the other root veg and the garlic and let them sweat down a bit.
3. Add a splash of olive oil, if needed. Once the root veg have softened, add the thyme and barley. Let the barley toast for a moment. Add a good grinding of pepper.
4. Pour in enough water to just cover everything. Pop a lid on and let it bubble away over low heat for 1 hour.
5. Once cooked, stir through the vinegar or Worcestershire sauce. Taste and add a pinch of salt, if needed. Chop the herbs or greenery. Chuck them into the pot but don’t stir them in. Spoon the soup into bowls, ensuring each person gets a good portion of greens on top.
Less Meat, More Veg by Rachel de Thample is published by Kyle Cathie Publishers and is available from 6 January.