As the price of meat rises, and the health and environmental benefits of a vegetarian diet become more widely known, the flexitarian approach is growing in popularity. Rather than meat or fish taking centre stage, the recipes in this book showcase vegetables, grains, legumes, nuts, eggs and dairy foods - while including Part Time variations which show the reader how to add poultry, meat or fish to taste. Each chapter also includes a recipe feature comprising quick and simple suggestions to serve with both vegetarian and non-vegetarian dishes.