As well as encouraging participants to raise money for charity by ditching the meat, it also helps to raise awareness of the issues with meat production, particularly where aspects such as our health, the environment and the welfare of the animals we're eating, are affected.
Not convinced you can go without meat? Check out this delish recipe for balsamic and goat's cheese baked eggs. This gorge dish makes a fantastic dinner or lunch, and the egg and cheese are both great sources of protein.
- 1 tablespoon pine nuts
- 1 teaspoon butter
- 2 teaspoons olive oil
- 1 garlic clove, sliced
- 800g spinach
- 4 tablespoons Sarson’s balsamic vinegar
- Zest and juice 1/2 lemon
- 1/2 teaspoon freshly grated nutmeg, plus extra to garnish
- 1 tablespoon fresh thyme leaves
- 2 tablespoons honey
- 2 tablespoons double cream (optional)
- 300g chevre goat’s cheese, chopped
- 50g sunblush tomatoes, chopped
- 5 eggs
- 1 red chilli, deseeded and finely chopped (optional)
- Black pepper
- Olive oil, Parmesan shavings and crusty bread, to serve
Method1 Preheat the oven to 190C/gas 5. Heat a large ovenproof dish on the hob and dry fry the pine nuts for 2-3 mins, until just browned.
2 Remove and set the pine nuts aside. Return the dish to the heat and add the butter and oil. Sauté the garlic for 2 mins and add as much of the spinach as you can.
3 Add 2 tablespoons of balsamic vinegar and lemon juice, and cover with a lid for 2 mins, until the spinach has wilted.
4 Add the remaining spinach, with the remaining balsamic vinegar. Mix in the nutmeg, lemon zest and honey, along with 50ml of water and the cream, then dot in the goat’s cheese and sunblush tomatoes.
5 Make a hole in the mixture with a wooden spoon and crack an egg into it. Repeat with the remaining eggs, so they are spaced out in the dish.
6 Scatter with the chilli, if using, and season with black pepper. Bake for 5-10 mins, until the eggs are cooked to your liking. Serve drizzled with oil and sprinkled with Parmesan shavings and nutmeg, alongside crusty bread.
Prep Time10 minutes
Cook Time15 minutes
Nutrition InformationServes 4
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