Vegetarian: vegetarian dinner party

By Nadine Abensur

Relax. Here are some ideas for a foolproof meatless feast

Vegetables are the new meat. At least, that’s if the 60 per cent of us who claim to have cut back on meat, or given it up altogether, are to be believed. So why, when faced with cooking a vegetarian meal for friends, or for a special occasion, do most of us go into a blind panic? Our worst fears always seem to be confirmed: vegetarian food is boring, too labour-intensive and too insubstantial.

The solution – to cook a vegetarian feast that really gets your taste buds going and leaves you satisfied – is not as difficult as you may think. The easiest way to do this is to take a cue from the eastern Mediterranean, where the flavours are exotic and robust, the preparations simple and the overall effect generous and festive. Try the ideas below, and your vegetarian guests will be inviting themselves back to dinner.

StartersFlame-smoked aubergines. They take 7 minutes each when held (with tongs) over a naked gas flame – you can smoke at least two at a time on most basic stoves. Wait until the flesh is completely soft and gives easily when poked with a fork. Then douse the blackened skins – slit at regular intervals – with extra virgin olive oil, crushed garlic, lemon juice and basil or coriander leaves. Serve with a little diced tomato, a few well-dressed chickpeas and some thin strips of golden, fried, salty Haloumi. Provide warm bread with Arabic flair by frying some flour tortillas on both sides in olive oil until round, black spots appear. Lightly oiled, grilled courgette strips, layered with thick garlicky, lemony Greek yoghurt. Organic carrots braised with gently fried cumin seeds, slowly cooked sliced garlic, a fearless helping of olive oil and a little water or saffron stock. Simmer the lot together for about 20 minutes in a lidded pot leaving the carrots whole with their leafy tops attached.Make up a mass of wilted spinach, sprinkle with olive oil, a grating of fresh nutmeg and a few fat flakes of salt.

Next page: main course and desserts