The ragu I made yesterday was rich and savoury despite the fact it only had no meat and only the simplest vegetables in it - onion, carrot, celery and of course tomatoes. A healthy glug of olive oil and some balsamic made it nice and flavourful. As well as one hour of gentle simmering and reduction, a bunch of fresh homegrown oregano, and a handful of sliced green olives thrown in at the end. The only thing I miss about meat, is fish! As fish apparently cannot feel pain - at least so the scientist say - I may go pescetarian at the weekend or when out.

Today we're having mock meat. I'm not so fussed about it but Mr still enjoys his junk food experience, only now it's mushed up wheat and soya (non GM!) in the patties instead of critters. They don't really taste much of meat of course, more just savoury / umami maybe - with a bit of bite for that mouth feel thing, but then I alway thought junk food was about the dollops of sauce and mustard, greasy onions, processed cheese and other goop anyway!