are few meat-less recipes to hold over vegetarians until the new cookbook hits the shelves.

*** ORANGE AND WATERCRESS SALAD 1 bunch of watercress, trimmed 2 oranges, peeled, pith removed and thinly sliced into rounds 50 grams/2 ounces dried apricots, chopped 1 tablespoon lemon juice 1 level teaspoon lemon grass, soaked, drained if not using fresh herb garnish ARRANGE watercress on shallow serving bowl.

Arrange the orange slices and apricots on top and sprinkle with the lemon juice and lemon grass.

Garnish with a few sprigs of fresh herbs.

*** CHINESE EGG AND NOODLE STIR-FRY 225 grams/8 oz egg-thread noodles 1 tablespoon sunflower oil 4 spring onions, chopped 1 garlic clove, crushed Knob of root ginger, peeled and finely chopped 50 grams/2 ounces bamboo shoots 25 grams/1 ounces water chestnuts, sliced 50 grams/2 ounces cashew nuts 50 grams/2 ounces button mushrooms 1 tablespoon dry sherry 1OO grams/3 1 ounces fresh bean sprouts 4 medium eggs, lightly beaten Salt SOAK the noodles according to the packet instructions while you cook the stir-fry.

Heat the oil in a wok or non-stick frying pan and stir-fry the spring onions, garlic and ginger for a minute.

Add the bamboo shoots, water chestnuts, cashew nuts, mushrooms and sherry and stir for a minute. Add the bean sprouts, eggs and salt and cook, stirring, until the eggs are scrambled.

Drain the noodles and serve the stir-fry on them.

*** FRIED PEPPERS WITH TOMATO AND GARLIC 1 tablespoon olive oil 1 medium onion, finely chopped 1 large garlic clove, chopped 1 large red and 1 large green pepper, deseeded and thinly sliced 1 teaspoon chopped oregano 275 grams/10 ounces canned chopped tomatoes (with their liquid) Salt and black pepper HEAT the oil in a non-stick frying pan and saute the onion over a medium heat until soft and just turning golden.

Stir in the garlic and peppers and fry for 15 more minutes, adding a little juice from the tomatoes if necessary.

Add the oregano, tomatoes and seasoning.

Cover and simmer for 10 minutes, stirring once or twice.

Note: You can leave this to simmer very gently for much longer if you have the time -- it seems to improve the flavour even further.

Veggie alternatives a matter of health LEMON AND GARLIC ROAST POTATOES 900 grams/2 pounds new potatoes, scrubbed 2 large garlic cloves, chopped Juice of 1/2 lemon 1 tablespoon olive oil 1 tablespoon chopped thyme Salt and black pepper Thyme sprigs and strips of lemon peel to garnish (optional) PREHEAT the oven to 200 degrees C (400 degrees F).

Cut larger potatoes into fairly small chunks and toss with the rest of the ingredients.

Spread them out on a roasting pan and pour over any remaining juices. Roast for 45 minutes, turning and basting once or twice.

Garnish with thyme sprigs and strips of lemon peel, if using.

Note: Instead of adding the garlic chopped, try roasting some whole unpeeled garlic cloves with the potatoes to squeeze over them at the table.

*** PINEAPPLE MUFFINS 225 grams/8 ounces wholemeal self-raising flour Pinch of salt 1 medium eating apple 100 grams/3 1/2 ounces pineapple, chopped small 150 millilitres/5 1/2 fluid ounces skimmed milk 5O grams/2 ounces reduced-fat cooking spread, diced 50 grams/2 ounces brown sugar 2 medium eggs, beaten PREHEAT the oven to 190 degrees C (375 degrees F).

Sift the flour and salt into a mixing bowl and tip any flour left in the sieve into the bowl. Peel, core and grate the apple.

Stir all the ingredients into the flour gradually until you have a smooth mixture. Pour into muffin tins and bake for 20-25 minutes.

Allow to cool slightly before turning out on a wire rack to cool completely.

*** BANANA AND WALNUT TEABREAD 5O grams/2 ounces vegetarian margarine 5O grams/2 ounces soft dark brown sugar 1 medium banana 2 eggs, beaten 110 grams/4 ounces wholemeal flour 1 medium carrot, peeled, chopped and pureed in blender or very finely grated 25 grams/1 ounces chopped walnuts PREHEAT the oven to 180 degrees C (350F).

In a mixing bowl, blend together the margarine and sugar until creamy. Mash the banana and blend this into the mixture.

Add the egg little by little (to prevent curdling, add a very little flour as you beat in the egg). Add the carrot and nuts and mix well. Add the rest of the flour.

Spread the mixture evenly into a 450 grams/1 pound non-stick loaf tin and bake for 30 minutes. Allow to cool on a rack.

From Slim and Healthy Vegetation