For 12 years, Colin Spencer's food column in The Guardian entertained readers with its opiniated and controversial attitudes. It ranged from the power of food snobbery or the brutality of factory farming to aphrodisiacs, unpasteurized milk and the black truffles of Valencia. Above all, week after week, Spencer provided readers with vegetarian recipes which spurn the nut rissole and soybean shepherd's pie. This book includes a series of his vegetarian recipes.