Most if not all vegetarian dishes can be prepared and frozen in advance and reheated later in a microwave or warm oven, which makes a quick and easy meal after a hard day's work and easier entertaining. This is very helpful for absolute beginners as new ventures can take more time, so spend an hour or two of free time preparing and freezing some of the food.

Unlike meat dishes there is no risk of food contamination on reheating, so make more use of the freezer.

Make double the amount of favourite dishes and freeze half to use when time is short. Make double amounts of sauces especially for use with pasta and make salad dressings in screw top jars and keep in the fridge.

Shopping can be difficult to start with, as all labels have to be examined carefully for animal products. Always look for the "V" sign, usually white in a blue and yellow oval , which gives the approval of the Vegetarian Society. These days, even meat eaters have to check carefully for all sorts of unwanted additives so therefore it has become natural to check labels.

Always buy free range eggs not only do they taste better, with lovely deep yellow yolks, some assurance has to be given that the chickens are reared in a happier environment. If you live near a farm which sells eggs and you can see the hens running around, even better

Try organic fruit and vegetables. Although more expensive at the moment, the difference in taste is unbelievable and there is the added reassurance of no pesticides or chemical fertilisers. It's got to make sense!

Most cheeses are made with vegetable rennet these days instead of animal rennet. Rennet helps to coagulate cheese. Just to be sure, if a "V" sign is not evident, always ask or don't buy.

Dried beans can be hydrated, by soaking overnight in cold water, drained and put into freezer bags and frozen. This saves time later and ensures that the beans are always ready for use. Also rice can be cooked, frozen and used for a later meal e.g. fried rice.

True vegetarian food (i.e. not using a lot of processed foods) is low in fat. . There are good fats and bad fats, so using organic spreads and butter is healthier. A good quality oil, such as virgin, first cold pressing is preferable.

BREAKFASTS
The first meal of the day is no more difficult for vegetarians than meat eaters, even the good old English fry up is not out of bounds. These days products such as vegetarian bacon, ham and sausages are widely available in supermarkets and health food stores. Eggs must be free range, but there are no problems with cereals, jams and marmalades. Check dairy products especially yoghurt for the "V" sign.

SNACKS AND LIGHT MEALS
Sandwiches can become boring as most fillers comprise of cheese, eggs, or salad but these are sometimes essential especially for quick packed lunches. Different breads rolls and baguettes add variety. Also try homemade pates and spreads, they can be made well in advance and refrigerated. Mashed avocado makes a good base to add to chopped onions, chives, olives or peppers etc. Also cooked mashed beans such as butter beans, chickpeas or any soft beans can be used in the same way and can be spiced up with chilli, curry powder or herbs. On the other hand, light meals are easier to cater for i.e. soups, salads, quiches, pies etc.

Vegetarian cooking is not an exact science i.e. amounts do not have to be exact for good results. Ingredients can be added to, changed or even left out without spoiling the dish, unlike cooking meat dishes.