A beet and Feta cheese salad with parsley. Photo: Mizina/ Getty Images/ iStockphoto
But even with all my nasty new knowledge I still found it difficult. Most of all, despite it potentially causing cancer, I missed lovely, crunchy bacon. I tried soya bacon granules, but they didn’t work for me. I missed the texture of meat- something to chew. So, we still had turkey for Christmas and occasionally I eat meat when visiting friends, because they had cooked it. I pretended I was being polite, but really it only gave me an excuse to eat it again.
Unsurprisingly, a friend called me hypocritical when I ate her free-range roast chicken while whingeing about being a “vegetarian”; she pointed out that I fed my puppies meat, especially chicken. My argument was that you can’t have a vegetarian puppy. I knew some people who did and the poor thing had non-stop squitters, which didn’t seem fair.
Then, two years ago, I had a breakthrough. I kept feeing fish and shellfish, but there was no turkey at Christmas. We had nut roasted instead- and delicious it was, too- with all the trimmings, which are just as, if not more, tasty than turkey and a lower level of palaver to cook. Heaven knows why I had cling to this pointless tradition for so long. Now I felt that, at last, I was giving up meat properly and not is just so feeble. I am sure my digestive system has improved as a result, I am far less bad-tempered and I feel less stuffed up and knackered after dinners- and less guilty.
I have found that it is easier for a meat lover to devoted it up if you don’t dwell on what you are missing, but think of all the delicious alternatives. It might also assist not to ban meat perfectly from your diet for ever. There is nothing like something being strictly forbidden to induce you want it more. You can relapse. Sometimes, in a eatery, I have been desperate for liver and onions with mashed potatoes and I have eaten it a couple of times over the past few years. I am not proud of myself, but at the least I feed much, much less meat than I used to. Hardly a scrap.
It is now a comparative breeze to give up meat. We all know animals are sentient. There is not half as much sneering at vegetarians as there used to be. Famous, admired, personable and muscular vegetarians and sportspeople abound; the accessibility, assortment and quality of vegetarian food has increased tremendously. Decades ago, an English salad was lettuce, cucumber and tomatoes with Heinz mayonnaise; we had never seen an avocado. Now we have olive oil and countless varieties of delicious dress and vegetables from everywhere on earth.
Our current favourite salads are: aubergine roasted in za’atar, olive and sunflower oil, salt, lots of pepper, with raw cherry tomatoes and mozzarella; grated celeriac and carrot, oil and cider vinegar, garlic, mustard and chopped tarragon; oranges with fennel; and mixed green leaves with sprinklings of toasted sunflower and sesame seeds or chopped and roasted almonds. And, since it is winter, there are a squillion soups you are able to induce with vegetables, adding beans for protein( forget Blazing Saddles ). Try a soup with haricot beans, celeriac, tomatoes, onions, garlic, parsley, rosemary and thyme, with some olive oil and lemon juice added at the end.
Before I even start on all the complex mixtures with sprinklings, there are 101 things you can do with my own favourite vegetable, the potato: bake, roast, rosti, latkes, layered and baked with cream, colcannon, bubble and squeak and, of course, chips. I construct them from red potatoes; I don’t want to brag, but they are exquisite.
I haven’t found many prepared vegetarian products that I am wild about, but you can make a passable bolognese with Quorn mince and some people can do wonders with tofu. Try it rolled in cornflower, salt and loadings of pepper and deep fried. I have found a pleasant, chewy mozzarella veggie burger, plus vegetable pies, quiches and pizzas. A local burger bar serves divine portobello mushroom burgers, which are tastier than the meat burger. Honestly. A friend tested them both.
I miss meat less and less, because I still have fish( often fried with the chips ). But once you are on this path, where do you stop? I feel I ought to take the next step, of giving up the fish and shellfish, which I also love. Last year, in the fish shop, I find a man holding up two live lobsters, asking how soon he should simmer them; could he keep them alive in water for a bit? There the latter are, waving their arms in the air, distressed, I presumed. So , no more lobster for me. I have learned that octopuses, the stars of Blue Planet II, are very intelligent and” may be able to see with their skin”, so no more of them, either. Veganism is probably the end of this road, but I don’t know whether I will make it.
Meanwhile, that three-year-old boy who eat the sausage never ate meat again. Those are his salad recipes above and he is now a strapping fellow. My daughter has given up meat and is considering veganism, along with increasing numbers of people. There were 542, 000 vegans in the UK in May 2016, up from 150,000 10 years before( a 360% rise ). Almost half of them are young, aged 15 to 34. On top of this, there are about 1. two million vegetarians( 1.8% of the UK population ).
So, I am really just going with the flow and hoping that the tide becomes stronger. In the first six months of 2017, 28% of Britons cut down on meat– a sensible move, seeing as it increases the health risks of obesity, cancer, heart disease, osteoporosis, form 2 diabetes, food poisoning( particularly from chicken) and premature death. Although the world will never stop feeing meat, perhaps more of us could, at the least, stop eating such huge amounts of it. Then we could all have longer, healthier, happier lives. I have just got to sort out the dog’s dinners.