Menu-planning

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Each day, when we choose what we eat, or plan the menus for the next few days, we perform a complicated balancing act between many demands, often of an opposing nature. Although we now have access to a wide range of imported foods which means we don’t (have to eat seasonally, it makes sense to choose the best fruit and vegetables on offer, and these will frequently be those growing locally.

However, we choose our meals for the day to refresh and sustain, and try to ensure they are nutritionally sound and appeal to our palate and our eye. It is short-sighted to underestimate the look of a dish. If we are put off by its appearance we are unlikely to taste it, and if we do, we will probably be prejudiced against it. Add to this the difficulty of catering for a family with perhaps a wide divergence of tastes, and the cook may be left quite bewildered.