Got this on my Observer print magazine (will snail mail) :-)


When I started cooking professionally, it was hard, if not impossible, to find a decent vegetarian meal. So-called top restaurants concentrated on the main course - meat - and never the vegetarian option. When I became head chef at one of London's most expensive restaurants, the Lanesborough Hotel, I was happy to cater for meat eaters and vegetarians alike. Other chefs often asked me why I bothered. After all, vegetarians didn't want to eat at such grand establishments, did they? I saw it differently, however. Why shouldn't vegetarian dishes be interesting and imaginative? Even nowadays, it is not unusual for high-profile chefs to talk contemptuously about vegetarians, but to me they are just customers who have decided to forsake meat and fish in their diet.

[Read all the recipes, again, from the Guardian-Observer]