This week I am going veggie and vegan with a fascinating book focusing on some very tasty dishes. I have stocked up my cupboards with lentils, spices, rice and all sorts of things, and various ingredients will be cooked from the book to try to understand more about the flavours of vegetarian food. Many meat eaters are eating veg dishes two to three times a week, and this is no bad thing. We should all be eating less meat, but better quality.

Here in 'Dinner' by Meera Sodha there are 120 dishes. It is a good book, and I am intrigued by it. It is split into categories of ingredients such as vegetable types or pulses. A little jar of kimchi or some juicy tomatoes are no bad thing to have to hand. Flavour can be built using tasty ingredients — sweet potatoes, caramelised onions, cheese, eggs, sesame — all used well and cleverly can turn an average meal into a delicious dinner.