Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

Brussels sprouts are really quite versatile.

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.

You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.