Special ‘source’: the secret behind a bestselling veg lasagne
Life and style | The Guardian
What does it take to make one of the nation’s favourite vegetarian prepared meals? Karen Edwards, author of The Planet-Friendly Kitchen, hears how the the dish is the result of art, science and a lifetime of experience
With an estimated 5-7% of people in the UK following a vegetarian-based diet, according to market researcher YouGov, food producers across the country have readjusted their ready-to-cook portfolios to include more vegetarian and vegan options.
Charlie Bigham is one man who has embraced this planet-friendly evolution, and the results – a tasty selection of vegetarian dishes – have gone down well with customers.
Charlie Bigham’s vegetarian lasagne, based on a lentil and mushroom ragu and topped with Somerset cheddar
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