Matt Pritchard - Dirty vegan. Book 2

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preface

Welcome to my second cookery book! Just writing that sentence spins me out I never dreamed I would have one cookbook, let alone two. Whether you are just trying to cut down on meat and dairy, or want to go fully vegan, this book is for you. The recipes are designed to make plant-based cooking and eating (and I do mean both) as enjoyable as possible. No mysterious ingredients or methods, no fancy-pants cheffiness and on the whole avoiding processed ingredients.

Dont get me wrong, I reckon a sprinkling of vegan cheese or a helping of meat alternative is all good (as youll see from my comfort foods chapter), I just dont think we should eat them all the time. So the starting point with all these recipes is veg, veg, veg and loads of it! I reckon the more natural your diet, the better off youll be. If youre like me and you enjoy a bit of junk (crisps are my weak point), just follow the 80:20 rule (be good 80 per cent of the time).

As with my first book, Dirty Vegan, Ive worked with Bob Andrew, an amazing chef in Devon who is a total veg expert, to make sure these recipes are surprising and different, easy to make, overflowing with the green stuff and most of all proper tasty. Start with the chapter a go, too. Nothing brings people together like food does, and it seems that spending time with the people we care about has become harder than ever these days with our busy lives, so dont wait for an excuse, just invite everyone round and get in the kitchen.

For those who dont know my story, I grew up in Cardiff with my brothers and my mam and dad and had a pretty normal childhood, though my eccentricity did surface now and then! It was in my early twenties that my life really changed. Id been obsessed with skateboarding since school and turned pro when I got spotted by a scout whod seen me win a competition. Me and my mate Dainton started mixing skateboarding with pranks and dares, filming them as we went. We released a video of our messing about and it went mental to cut a long story short, MTV called us up and that is where Dirty Sanchez began. Ten years of craziness ensued, and while I had the best time (a lot of which I cant remember), the partying and rock n roll lifestyle eventually caught up with me in the form of awful, awful depression. It was switching my addiction from booze and drugs to fitness that got me out of it, and by constantly challenging myself to physical tests of endurance, I have found I can keep clear of the darkness most of the time.

It was through becoming an ultra-athlete that I flipped the vegan switch. I kept reading that lots of triathletes and ironman champions were vegan, so at first that was my motivation. When I looked into veganism more, the environmental argument against meat and dairy seemed so strong as to be irresistible. I became fully vegan four years ago and have not looked back. I started the Pritchards Proper Vegan Cookin YouTube channel and then the BBC came knocking.

Since the launch of my first book and the BBC cookery series Dirty Vegan, its been a mental year and Ive learned a lot. Even though I studied at catering college in my younger days, Ive been out of the game for a long time and its only thanks to the help of many people, especially Bob Andrew and Laura from Tidy Kitchen in Cardiff, that Ive been able to build on my plant-based cooking. Ive got in the kitchen for a lot of events, and cooking for big numbers of diners was a right eyeopener, but I absolutely loved it. Laura and I made a few recipes from my book in a restaurant in Manchester and that was my first time back in a pro kitchen for many years. We were pressed to get the dishes out in time and it was that pressure that I loved! We managed to send every course out and I got to mingle with the diners for a chat and to see what they thought of the food. Everyone left with happy faces, which is a great feeling.

I also cooked at the Riverford restaurant in Devon for 70 people. I spent all day working alongside Bob, prepping for the evenings meal. That day was a reminder of what hard work really is, but I wasnt moaning: to cook alongside someone who has such an amazing knowledge of all things green was so rewarding. When customers started arriving for drinks, my nerves kicked in, as I had to give a talk before the meal. It might sound daft to those who know me from my Dirty Sanchez days, but Im actually quite shy! In the end, the food was perfect, so was the service and my nerves relaxed just in time for my Q & A session with the diners. It was a great day and everyone made me feel so welcome. To say we earned a good few beers in the local after was an understatement, but they always taste so much better when youve earned them.

I also had my first cooking demo. Yep, cooking in front of a load of people up in Scotland with a sharp knife in my hand and a gas stove at my back complete with nerves, of course. I was thinking: how can I pull this off? Im fine cooking in a normal kitchen, as I find it therapeutic, but to cook in front of others is a whole new ball game. Bob had done quite a few demos in the past, so gave me some great advice. I practised in my house a few times, but, at the end of the day, you just turn up, make the demo your own and add your own little pzazz. I felt more confident cooking in front of a crowd than I did just doing a talk. I have a load more demos lined up and I really feel I can give the audience a good laugh now!

Since my first book was published and the BBC series hit the screens, Ive finally invested in my dream kitchen. Ive wanted one for many years and now seemed the perfect time to get it, as Ill be spending a great deal of time in it prepping and cooking great new dishes to share with you all. The rollercoaster life I once led, which was heaps of fun, has now returned me to where I started many years ago at catering college: Im back in the kitchen. I love it and I cant wait to bring you more vegan dishes.

I hope you have fun with this book. Use it to feed your family. Get your mates round. Or just cook to relax and feed yourself. Everyone deserves decent food. Heres to healthy plant-based grub and all the good it brings!

Matt Pritchard

Skateboarder, Ultra-athlete, Cook