I missed National Vegetarian Week last month, not that I am a vegetarian because I am not – I love meat – but because I wanted to make an effort to be more creative with vegetarian main courses for the benefit of several of my veggie friends. My goat's cheese and caramelised onion tart always goes down a treat (I'm never asked if the pastry is made with animal fat though), and a few other ideas work like chickpea and coconut curry or my broad bean, courgette and lentil salad with marinated feta.

However, trying to expand my horizons I am making an effort to create vegetarian meals over the next week or so. I'm sure curried vegetables will be featured somewhere.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef