I like meat; I really, really do. But there is so much evidence that eating less is better for us, for the environment and certainly for the animals themselves, that I also eat meat-free a lot of the time and as a result am no stranger to a veggie burger. There are two kinds of veggie burger, really: the meat-imitating kind, and the out and out veggie kind. For people avoiding meat because they don't like the taste, texture, thought of it etc. then I direct you towards a dece

A *little* but late, but better late than never. So, I lasted until an ill-timed end of January trip to Paris in the vegan stakes, but show me a person who can journey to France and resist the lure of steak frites and smelly cheese and I'll show you a liar. You can read more about my adventures as a fully fledged vegan in my giant write up for MailOnline - here. I thought I'd leave you with a few of my favourite genuinely tasty recipes that got me through those dairy-free wee

Back in October I saw people talking about Veganuary aka. going vegan for January, and it seemed like a pretty good idea. I'm not vegetarian even - in fact I love all kinds of meat - and actually fairly sceptical that a vegan diet is healthy, but I was interested to see if I could do it. Then, my editor spotted my tweets and asked me to do it and write it up as an article, so here we are: I'm doing it. In case you don't know, a vegan diet avoids all animal products and animal

Londoners rejoice (well, those of us with a NW, SW, W or central postcode anyway) as there is a new ridiculously healthy takeaway in town. The team at Bonapeti recently asked me to try a selection of their delicious cheffy plant based dishes couriered straight to your door, and funnily enough, I agreed. With a crack team of ex-Ottolenghi, Fat Duck and other Michelin starred chefs at the helm, gourmet but good-for-you meals including squash noodles with sesame miso dressing, c

We could argue until the cows come home as to how to cook the perfect carbonara; cream, mushrooms, onion, garlic and various other things are frequently found in 'Britalian' versions of this classic. I'm a purist, so for an actual proper spaghetti carbonara you would only find me using spaghetti, pancetta, eggs, a bit of butter and lots and lots of cheese. But, this would amount to approximately 900 calories of indulgence and that is not what I am about at the moment. So, her