HOW TO...EAT LESS MEAT, adapted from the Daily Telegraph

Adapted from Xanthe Clay, Daily Telegraph, 10 November

• For maximum flavour, brown the meat really well – to a proper teak colour – for maximum flavour.​

• The expensive cuts aren’t the best when you’re cutting down; they may be tender, but have little flavour and are less satisfying. Opt for smaller, and cheaper, cuts.  

• Mince is perfect for stretching. Try swapping half the mince in a bolognese sauce for finely chopped mushrooms. Fry until all the liquid is cooked off; brown and carry on with the recipe.  (Blogger: replace mushrooms with  defrosted pre-frozen firm tofu that's been processed to a mince texture) 

• Coating thin pieces of meat with egg and breadcrumbs makes them seem twice the size.  Bake to a crisp crust.  

• Spiced sausages add heaps of flavour to bean, lentil & vegetable one-pot dishes.

• Douse vegetables in meaty juices for added flavour.

• Save juices from the Sunday roast for cooking in the week

• A good side dish turns into the main attraction with a bit of meat. Think cauliflower cheese with a few chopped rashers of bacon (Blogger: smoked back, fat removed), or shredded ham hock added to the sauce.

• Take a tip from restaurants: slice the meat before it goes on the plate for portion control and to make the meat go further.

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