In the last year I have learned a lot more vegetarian recipes than ever before.

Don't get me wrong, I'm definitely not against being a vegetarian and meat-free meals at our place are a matter of course rather than a deliberate decision.

But, to be fair, it's always just been your typical pasta, stir-fry-type meals - by no means groundbreaking.

However, I have acquired a new vegetarian friend and a whole new section in my recipe book.

Before the comments section below goes wild with the usual back and forth, I don't think we need to have a massive debate on whether vegetarianism is a valid life choice or not.The point is, some people don't eat meat, and if you eat with them or cook for them regularly, it makes sense you would make the effort to ensure they're included. This is called being a good host.

In my book, vegetarian sausages are the world's worst food group so I'll do all I can to save my guests from suffering through a plate of them at the weekend barbecue.

Say what you want vegetarians, in the last year I've tried a whole lot of vegetarian ''meats'', and I can tell you, it ain't the real deal.

Here's a few things I've learned in the last year. Hopefully it makes catering for vegos a little easier for you.

1. Stick to creating delicious vegetarian meals with ingredients that are meant to be vegetarian, and I think you'll find yourself better off. Vegetarian ''meats'' and associated substitutes are rarely any good. Steer clear.

2. As a meat eater, it's often a default position to create a meal centred around the choice of meat. You start with pork/fish/lamb/beef etc, and then you accessorise. The challenge in cooking without meat is finding a starting point. For me, I try and think about my favourite veges and start there. For instance, tonight I'm all about asparagus (blog post coming soon, asparagus season!). With this as a starting point I'm thinking butter, salt = potatoes, maybe some roast tomatoes and a sprinkling of feta.

Read the rest here:
How to cater for vegetarians