I eat anything and everything except for apple sauce, which is thoroughly disgusting. Because there is that one thing I can't stomach, I understand vegetarians who say they can't stand the texture of meat, etc,. but vegetarians of any other sort are as deluded as God-botherers. Vegetarianism on the grounds of being nasty to animals is entirely irrational. The whole of nature is predicated on animals eating animals at certain points in food chains. But as we're creatures of conscience it's entirely appropriate that we pay attention to animal welfare. I want all my meat to be free-range, preferably organic if I can afford it. But, at the end of the day, for two, add 300g orecchiette pasta to a large pan of boiling salted water. It will need 11-13 minutes. Meanwhile, heat a big glug or two of olive oil in a pan and add two cloves of finely-chopped garlic (not crushed), 10 halved cherry tomatoes, a chopped up chilli and a big handful of chopped fresh parsley. Salt and pepper to taste. Simmer. Two minutes before the pasta is al dente, throw two large handfuls of broccoli florets (tenderstem for choice, but hey) into the pasta pan. When the pasta is al dente, drain it but retain a cupful of the pasta water. Mix the tomato sauce in with the pasta/broccoli mix, see whether you think it needs to be slackened with a bit of the pasta water (it does) and serve in big bowls. There you go. As vegan as can be. By far the most satisfying vegan dish I've ever made, and I make this one a lot. I have to keep stuffing my luggage with orecchiette every time I come back from Italy. Tonight we had tuna with capers, parsley, garlic and creme fraiche with gigli pasta. Tomorrow it's home-made mackerel pate with ciabatta, Westcountry Brie, Montagnolo affine and Bath Blue cheeses and some lovely Sicilian olives.