Everyone has their own reason for going vegetarian. In my case, I had been struggling for a while with my own carnivore tendencies and the moral implications thereof. Then, I had a damascene conversion, thanks in part to TV chef Hugh Fearnley-Whittingstall. During his River Cottage Channel4 show, the hirsute chef had bred pigs, one of which was his favourite.
When it came time to send one of the porkers to the abbatoir Hugh was torn, he said it was like choosing one of his dogs to kill. So, he decided he'd open the gate and whichever pig came out first would be the one he'd take, inevitably it was his favourite, a tearful Fearnley-Whittingstall true to his word, took the pig away for slaughter. Meanwhile, sitting at home on the sofa I thought, hold on, that's just not right. From that moment no dead animals have passed my lips.
However, moral objections are not the only reason for going veggie, the arguments are legion: animal cruelty, your health, the environment and world hunger to name a few.
Now, I know the usual accusation levelled at vegetarians is that they are weak and wan because somehow their diet lacks something that meat eaters get (I'd like to think that a 6ft2 and 131/2 stone I disprove this stereotype), but this is simply not true, vegetarian foods provide us with all the nutrients that we need, minus the saturated fats, cholesterol and contaminants that are found in meat.
Vegetarian diets protect us against heart disease, diabetes, obesity, strokes and several types of cancer. Vegetarians also have stronger immune systems and, on average, live 10 years longer than meat-eaters do.
A vegetarian diet is the best diet for kids too. Studies have shown that vegetarian kids grow taller and have higher IQs than their classmates, and they are at a reduced risk of numerous illnesses and diseases.
In the coming weeks I plan to provide information regarding reasons for going vegetarian, as well as providing you with some delicious meat -free recipes. This week I thought I might start with a simple yet delicious recipe I tasted whilst on holiday in Seville at this time last year, a feta and red pepper tortilla.
INGREDIENTS
2 red peppers
3 medium potatoes
2 tbsp olive oil
8 eggs
100g feta cheese
METHOD
1. Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.
2. Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.
3. Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, ripple the cooked egg from the outside into the middle. Remove from the heat.
4. Crumble the feta over the tortilla and place the pan under the grill for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins and cut into wedges.
