From starters and salads to main meals, gateaux and desserts, the author expands the basic vegetarian kitchen to include the colours and versatility of pulse-based meals using beans and lentils, savoury meat substitutes and a wealth of other vegetarian flavours. Special features include: a nutritional guide for vegetarians, a seasonal menu-planner, recipes for slimmers, party themes and a glossary of foods. The book contains over 400 recipes suitable for every occasion.