Kate Ford, doyenne of the meatfree table, offers her suggestions for these days of abstinence:
Parsley Soup with peas
Serves 4
1 onion
2 tbsp olive oil
2 large potatoes (400g)
1 litre vegetable stock
300g frozen peas
30g fresh parsley
½ lemon
Peel the onion and chop finely. Heat the oil in a large saucepan and add the onion. Fry gently over a low to medium heat for 3-4 minutes. Meanwhile, peel the potatoes and cut into small dice. Add the potato and vegetable stock to the pan, and season well with salt and black pepper. Bring to the boil and simmer for 5 minutes.
