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Food for thought...

Nowadays, more and more of us are having regular ‘veggie days’ by replacing meat with plant based alternatives in our cooking. Often, this means switching up some of the most traditional of meat based recipes, to create anything from the likes of veggie meatballs… to ‘shephardless’ pies!

With so many tasty meat free substitutes available, making the occasional, if not complete, switch to a vegetarian lifestyle has never been easier, and the benefits extend not just to health, but to the environment also.

This month, there is an additional advantage to getting on board with some hearty vegetarian home cooking, as Meatball Month is the perfect opportunity to experiment with some delicious plant-based meatball alternatives, AND raise vital funds for a good cause.

Meatball month is a campaign developed by the Muscle Help Foundation (MHF) charity, and is designed to raise awareness of muscular dystrophy, as well as generating funds for ‘Muscle Dreams’ which provides transformational life-changing experiences for young children affected by this muscle wasting disease.

Top celebrity chefs – including Chef Tom Kerridge, Angela Hartnett, Tom Parker-Bowles,Chef Ken Hom and Chef to the Royal Family, Mark Flanagan – are backing the month-long ‘Meatballs Month’ national campaign.

We’ve opted for a veggie option to show our support for the campaign, made using Linda Mccartney Foods veggie meatballs.

Anyone keen to join in on the campaign can share their creations via social media, using the hashtag #meatballmonth.

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