If on the other hand your have a more balanced diet or are purely a vegetarian then this book will engage and re-ignite your love of cooking. It is too easy to slip into the rut of cooking the same things day in day out and this book will help you out of tat and make you fall in love again.

My personal favourite recipe of the book is the ‘Black Bean Enchiladas’ (page 189 hardback edition).

I think that it is a noble idea on the part of PETA and appears to me to be in keeping with their aims as an organisation, even if the idea is a little outlandish and at first glance a little - well a little plain weird. Growing meat in a VAT divorced from any animal is an elegant solution to people’s desire to consume animal protein, it is also a staple of science fiction whether it is growing replacement body parts for injured soldiers or just growing food for the proletarian masses, but whilst it is a nice gesture I am sure the $1 million isn’t going to influence anybody.

I am in two minds about this, whilst I am not a vegetarian I am rather fond of Quorn - the thing that I like best about it is the fact that it is weird sci-fi food and I always imagine it is grown in big tanks somewhere in a futuristic factory. I bet that big business would like nothing better than the ability to grow meat in a vat, you get those pesky farmers out of the way no need to even pay lip service to things like our ethical responsibility to animals, food becomes even more just another consumer product.

I think though that we as human beings are omnivorous creatures, we are designed to eat a variety of foods, a bit of meat a bit of fish some grains, some pulses, a lot of fruit and veg… there is not necessarily anything wrong with eating animals and fish - but whilst alive those animals should be treated with respect, factory or intensive farming should be banned. When animals are slaughtered they should be killed in calm and as stress free environments - when we eat meat we should remember that an animal has given it’s life, we should be uncomfortable and we should give this decision very serious thought and consideration.

This is what may very well be wrong with the idea of vat grown meat, it may allow us to sidestep our responsibilities, but then perhaps that is the whole point. Right now I don’t know if it is a good idea or not, but doubtless time will tell.

I do know that food is something that should be prepared with love and savored with friends not bought as a ready meal and quickly nuked in the microwave.

Prof. Regan is clearly a very intelligent woman and a good presenter for this one off episode, but she also appears to have a rather narrow world view, focussed to clearly on what can and cannot be measured. Now anybody who knows me will know that I come down firmly on the side of science, rationalism and the scientific method. I have very little no time for mumbo jumbo, religion etc.

For me the most interesting part of the programme was the section about organic food - and I think the programme clearly missed the point. People who choose to eat organic food do so for a variety of reasons, most of which are not amenable to easy measurement. We eat organic food because we prefer not to consume pesticides and the residue of artificial chemical fertilizers. We eat organic food because once you have eaten the fresh broccoli from a veg box, you can never eat the bland insipid stuff from a supermarket again… and perhaps most importantly for people who eat meat - we have the assurance that the animals we eating have lived a happier live than their factory farmed cousins and hopefully they have actually lived happy (to the extent that an animal can be happy) lives. Anybody who has seen a gang of piglets running round a muddy field will know what I mean.

• 1 x Tin of chopped tomatoes (it’s worth spending a few pence more and getting a good make like Napolinia)
• 4 x Cloves of garlic (crushed)
• 1 X Tin of Anchovies in olive oil
• 1 X Handful of Rosemary - chopped very finely
• Pasta for 2 (this works well with spaghetti or penne)
• Black pepper
• Cheese (e.g. parmesan) to taste

Serves 2

Boil water for the pasta. In the meantime slowly melt the anchovies in their own oil in a good heavy saucepan where they won’t burn, add the garlic and rosemary and cook gently. Next add the tomatoes and whilst the pasta cooks, simmer the sauce to a nice thick consistency. Add pepper and cheese to taste.

Purists always suggest fresh anchovies - but not many of us are privileged enough to have regular access to these and the point of this meal is that it is quick and the ingredients will always be to hand.