The Part-Time Vegetarian by Nicola Graimes - Flexible Meat-Free Recipes - Non Fiction - Hardback

Details. Condition: Brand New. Format: Hardback. ISBN: 9781848992658. Publisher: Nourish Books (Watkins Media). Overview. Discover a smarter way to eat well with The Part-Time Vegetarian, the bestselling flexitarian cookbook from award-winning food writer Nicola Graimes. Perfect for households juggling different tastes and dietary needs, this collection of fresh, modern recipes puts vegetables, grains, pulses and dairy centre stage while offering a simple "Part-Time Option" for anyone who still wants meat or fish on the plate. Organised by meal type, from breakfasts to weekend feasts, it's an approachable, flexible guide for anyone looking to eat less meat without sacrificing flavour, variety or the pleasure of a shared family meal.. About the Book. The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free is Nicola Graimes' answer to the rise of flexitarian eating, a way of cooking that's largely vegetarian without demanding an all-or-nothing commitment. Rather than treating meat and fish as an afterthought, Graimes builds every recipe around under-used ingredients, vegetables, grains, legumes, nuts, eggs and dairy, showing how satisfying and varied meat-light cooking can be. Many dishes include a "Part-Time Option": a simple variation letting you add meat or fish for anyone at the table who wants it, making this a genuinely useful book for mixed households, not just committed vegetarians. The 224-page hardback is organised by meal type across chapters including Breakfasts & Brunches, Light Meals, Weekday Dinners, Weekend Cooking, Food for Sharing and Something Sweet, so there's a recipe for every occasion. Signature dishes include Smoked Cheese Potato Cakes with Crispy Kale (with a Salmon Potato Cakes brunch variation), Lebanese Labneh Balls, and Spiced Lamb Meatballs for guests who fancy a meaty option alongside the vegetarian main event. Throughout, the recipes widen a home cook's repertoire rather than restrict it, adding new techniques and flavours i