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Lentil, Sweet Potato and Feta Salad serves 2 Anne Lataillade’s favourite vegetarian recipe, from her website: 1 sweet potato (200g) 90g Puy lentils 2 tbsp feta cheese 1 tsp ground cumin a pinch of paprika 8 tbsp olive oil salt and pepper 1 tbsp parsley 1 lemon Method Preheat the oven to 200˚C.

meat-free recipes that promote a ‘reduction of meat consumption’ are gaining users, as is the Association Végétarienne de France (AVF), which has seen its base grow from 500 in 2008 to over 5000 in 2016. The most definite sign that vegetarianism might be catching on, though, sits at the bottom of the supermarkets’

Peel, wash and dice the sweet potato. Place in a large bowl with 3 tbsp of the olive oil, half the cumin, a pinch of salt and paprika. Mix (it’s easier with your hands) to cover the sweet potatoes and spread on a baking sheet (or a tray with baking paper). Place in the oven for 30 minutes. Meanwhile, cook the lentils. Put them in a saucepan of cold water (without salt, to cut down on cooking time) and bring to the boil, then simmer for 20 minutes. Check they are cooked, and then drain them. Remove the sweet potato from the oven and leave to cool. Prepare the dressing: In a bowl, mix a pinch of salt, pepper, the rest of the cumin, 2 tbsp lemon juice and 5 tbsp olive oil. Place the lentils, sweet potato and feta on a dish, cover with dressing and some parsley leaves.

balance sheets – research consultancy Xerfi’s study on the future of vegetarianism, showed that the market for vegetarian food was up 24% in supermarkets in 2018, a share which represents 380 million euros. What’s more, experts predict a further 17% increase over the next two years. Popular French foodie blog ‘Papilles

Cafe Cour du Miracle Vouvant Come along for a beer, a glass of wine, a cup of English tea and a slice of homemade cake, or a delicious home-cooked lunch. Vegetarian options available. Open 11.00am to 6.00pm Tel: 02 51 00 54 93 Closed Monday & Tuesday

& Pupilles’ founder Anne Lataillade (above), confirms the gravitation towards vegetarianism in France. Her proof: cookbooks. “Ten years ago I used to bring vegetarian cookbooks back from England, as they were so much sexier and more appealing than those in France (where vegetarian books were for the large part dietfocused). Today it’s different – there are beautiful vegetarian cookbooks in France. There are also more vegetarian restaurants and more meat-free options on menus.” But as exciting as this all seems for vegetarians, there’s a slight feeling that this all might just be a short-lived fad. Anne is careful not to jump to conclusions too hastily. “Many new vegetarians are young, urban, and sensitive to the plight of animals,” she says. “But they have lost a certain connection to the countryside, and have

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