It’s World Vegetarian Day, let’s talk all things Veggie…

Every year on the 1st of October, World Vegetarian Day kicks off a month of friendly vegetarian discussion. Whether you’re new to vegetarianism or a seasoned pro, this is a time to share your knowledge about the many benefits of this way of life, so here are ours…

What is your favourite veggie restaurant and why?

For a sit down special meal, I’d head to Terre à Terre in Brighton. The way the chef puts together flavours and textures is so exciting - the only problem is deciding what to have.

If I’m in London and after a tasty lunch I love heading to Tibits or Ethos. They’re both informal veggie restaurants where you take your pick from wide and varied buffets of both hot and cold dishes and pay by the weight. I can’t recommend them enough to both meat eaters and veggies.

Which would be your desert island veggie ingredient?

If I was stranded on a desert island, I’d take a crate of cold-pressed rapeseed oil. I could whip up delicious dressings or pestos using any herbs I found, I could fry or roast veggies, plus it’s a fab source of omega 3.

What is your favourite recipe on the Veggie website?

That’s a tough one, but probably Rose Elliot’s White Nut Roast with Herb Stuffing. Rose made it for the Veggie team when I first met her on a Christmas shoot for the magazine and it was the first nut roast I really enjoyed. Now I make it every Christmas and my entire family love it.

What is your favourite vegetarian product to use?

You really can’t beat a bottle of Henderson’s Relish. It’s a condiment a lot like Worcestershire sauce, only it doesn’t contain any fermented anchovies. It’s fantastic on cheese on toast, great for adding a dash of umami to your cooking, but it’s utterly incredible on chips. It’s hard to get outside of Yorkshire, so I have to order it online.

This may be like asking you to chose your favourite family member, but… Which is your favourite Veggie cover and why?

I love any of our Christmas covers, they’re so full of love and warmth. Last year’s gingerbread house cover was a lot of fun to put together, but just wait till you see what we have planned for this year’s December cover!

Which is your favourite feature in the current issue?

That’s a hard question! I love our fashion section, especially our page on vegan boots (I’m definitely buying a couple of pairs from that page for this winter) or our feature on baking with Gennaro Contaldo. I adore making focaccia and his is unbeatable.

What is your favourite veggie restaurant and why?

If a restaurant’s serving anything with halloumi, sweet potato or falafel, then you’ve already got my vote. But, if I’m looking to be wined and dined then Vanilla Black in London is a must-visit (and there’s not a mushroom risotto in sight!). I particularly loved the Ribblesdale pudding with smoked potato croquette, poached hen egg and pineapple pickle – delicious!

Which would be your desert island veggie ingredient?

Eggs! They are super-versatile, packed full of protein and quick and easy to cook with, which means I could crack on with bigger tasks, like making a shelter.

What is your favourite recipe on the Veggie website?

There’s so many fantastic recipes to choose from, but if I had to pick, it has to be a Jamie recipe. I love his Greek charred vegetable kebabs with halloumi cheese. It’s quick and easy and works so well with my favourite kind of food: mezze! Add some toasted pittas and some roasted red pepper hummus and we’re in business.

What is your favourite vegetarian product to use?

I will spiralize anything I can get my hands on, so that has to be my essential veggie kitchen staple. Courgette, squash, sweet potatoes – you name it, I’m spiralizing it! I’m definitely putting an electric spiralizer on my Christmas wish list this year.

This may be like asking you to chose your favourite family member, but… Which is your favourite Veggie cover and why?

Like Fae, I love our Christmas covers – there’s something so warm and inviting about them. But, my favourite Veggie cover has to be our September 16 cover; all the ingredients in the bowl look so fresh and colourful, I just want to lift it off the page and onto my desk for lunch.

Which is your favourite feature in the current issue?

This month, I had the pleasure of speaking to queen of wellbeing and botanical beauty, Liz Earle and her daughter Lily – it was great to find out their beauty secrets and what sustainable living means to them. Plus, Liz provided us with three skin-boosting superfood recipes.