FORGET nuts, tofu and bowls of what looks like rabbit food - today's vegetarian food is sexy and sophisticated enough to tempt even the most ardent meat-lover. Celebrate Veggie Month, sponsored by Animal Aid, by cooking up some delicious meals inspired by Italian experts.

By Gabrielle Fagan

OLD jokes about vegetarian food being boring, tasteless and overflowing with lentils were long ago booted into touch as top chefs began turning out dishes so mouth-wateringly delicious even ardent carnivores were converted.

Vegetarian choices now hold their own on restaurant menus as diners who might not necessarily want to "turn veggie" opt for them as tasty way of getting an essential dose of their five-a-day.

Experimenting with veggie cuisine is even easier in March as it's Veggie Month - a time when you are encouraged to find out more about the many benefits of switching to a meat-free diet.

It's sponsored by Animal Aid, which opposes animals being killed for food, and there are events throughout the country.

If you want to whip up your own vegetarian feast that's different and delicious - far too good for rabbits - there's a wealth of Italian inspiration in new book, The Vegeterranean.

Authors, husband-and-wife team Malu Simoes and Alberto Musacchio, who've run the Country House Montali hotel near Perugia in Italy for 14 years, reveal the secret ingredients and methods that have led to their international acclaim.

She says: "We've fulfilled our dream to redefine vegetarianism, so we can introduce people to unexpected and incredibly melded flavours and ingredients. It has left non-vegetarians awe-struck at how delectable and satisfying meatless food can be."

The book's a treasure trove of tips and has easy-to-follow instructions for making sauces, stocks, pesto and other essentials as well as dishes that can stand alone or make a platter, together with side dishes and breads.

Conjure classics such as Cannelloni di Ricotta and Gnocchetti Sardi or clever meatless alternatives to Stroganoff and a meat loaf, Polpettone di Seitan Vestito.

We're celebrating Veggie month with a special recipe, Rullo di Spinaci e Ricotta.

RULLO DI SPINACI E RICOTTA

(Serves four)

A spinach and ricotta cheese roulade is an Italian classic where spinach accompanies ricotta in a soft creamy dream. It's enveloped by a crunchy light pastry.

The dish can be prepared and baked one day in advance. Reheat at Gas Mark 2/150C/300F for 10 minutes, then increase the temperature to Gas Mark 4/180C/350F and bake for an additional five minutes.

Prep time: 45 minutes

Cooking time: 30 minutes baking

150g (5 1/2oz) spinach, cooked and squeezed

1/2tbsp butter

Salt and black pepper to taste

150g (5 1/2oz) fresh ricotta, drained of excess liquid

30g (1oz) grated Parmesan

1 pinch of nutmeg

For the dough:

125g (4 1/2 oz) flour, plus more dusting

1 pinch of salt

60g (2 oz) butter, softened and cut into chunks

1 egg, lightly beaten

1/2tsp water

2tbsps single cream, mixed with 1tbsp of milk, for brushing

Finely chop the spinach and saute in medium-sized pan with butter. Season to taste and cool completely in a medium-sized bowl, work the ricotta with a fork until creamy. Mix the Parmesan and nutmeg into the ricotta. Fold in the cooled spinach and mix. Season to taste, cover and set aside.

Sift the flour and salt into a bowl and make a well in the centre. Add the butter to the well and work into the flour with your fingertips until the dough resembles a coarse meal. Scoop handfuls of dough into your hands and gently rub between your palms.

Repeat until the dough reaches a sand-like consistency and all the ingredients are well incorporated. Add the egg and, using a pinching motion, work into the dough until a ball begins to form.

Knead for one minute until smooth. Pick up the dough and forcefully throw it down on the work surface 20 times. Cover with plastic film and refrigerate for 15 minutes.

Roll out the dough on a floured surface into an 28 x 33cm (11 inch x 13 inch) rectangle, short side facing you. Loosely roll dough around a rolling pin, then unroll on a large sheet of parchment paper. Use a pizza cutter to even the edges.

Preheat the oven to Gas Mark 4/180C/350F. Mix the single cream and milk in a small cup and brush the entire surface of the dough with cream. Spread the filling over the surface, leaving a 2.5cm (1 inch) border across the top uncovered. Gently roll in the sides. Using the paper as a guide, start from the bottom and roll upwards, creating a log shape.

Brush the surface with more cream. Transfer, using the paper as the base, to a baking sheet and bake for 30 minutes. Cool for a few minutes before slicing and serving.

March is Veggie Month, sponsored by Animal Aid, visit www.veggiemonth.com

The Vegeterranean by Malu Simoes and Alberto Musacchio, is published by Simon & Schuster, priced £25. Available now.

FOOD NEWS

Vegetarians, or those who want to eat more healthily, could improve their skills and diet on Greencuisine courses.

Practical and hands-on sessions, using locally-grown organic foods, are run in small groups led by professionals. As well as kitchen tuition there are daily yoga classes, massage and walks in the countryside included.

Two popular ones include Food & Health (£605 for a five-day course) and Women's Health (£350 for a two -day course) centring on foods to promote health and vitality.

They're held at Penrhos Court, a Herefordshire farm on the Welsh borders, organised by chef and nutritionist Daphne Lambert.

Call 01544 230 720/www.greencuisine.org.

There are probably few higher accolades than being recommended by Delia Smith!

But mention of Aunt Bessie's Homestyle Mashed Potato and Homestyle Roast Potatoes in the cook's latest book, How to Cheat At Cooking (Ebury Press £20), won't come as a surprise to fans of the brand.

These are great "cheat" ingredients if you're pushed for time (or a lazy cook) and her chips, wedges and potato croquettes are just as tasty.

Aunt Bessie's Mashed Potato is £1.69 for 650g and Aunt Bessie's Roast Potatoes are £1.99 for 907g in major supermarkets.

LIQUID NEWS

There's no longer any need to compromise your vegetarian principles if you're a wine drinker, as there's an ever-expanding range of wines suitable for vegetarians.

One, which also has a Fairtrade tag, is a Thandi Sauvignon Blanc Semillon. With no animal or dairy fining agents, this wine from South Africa is the perfect partner to crisp salads, veggie laden quiches, pasta dishes and gleaming vegetable stir-fries.

It would pair well with dishes such as Rullo Di Spinaci E Ricotta, one of the yummy Italian style dishes in new book, The Vegeterranean (By Malu Simoes & Alberto Musacchio; Simon & Schuster, £25).

The wine, suitable for vegetarians but not vegans, is £4.99 from Budgens, Londis, or online at www.ethicalsuperstore.com

Ditching carrier bags in reaction to eco concerns? Then match that green approach to your wine.

Australian wine producer, Banrock Station, has launched its Shiraz and Chardonnay in tetra pak format - The Ecomate.

Around 77 per cent of the Ecomate's packaging is derived from renewable resources and it requires less energy to produce and transport than other forms of packaging as it's being made from lightweight materials.

Banrock Station Ecomate Shiraz and Chardonnay available at Tesco stores priced £6.49.

Moonshine conjures up images of illegal drinking dens and hooch that's so strong it could blow your head off.

Exploring its history isn't just a heady experience but an entertaining one in new book, Moonshine (Lark Books, £9.99). Author Matthew Rowley explores the process of producing covert alcohol - the term "moonshine" arose because it was always done under cover of night.

But this isn't just a nostalgia trip, there are fun how-to instructions (taking into account all the legal regulations!) on building a still as well as dozens of recipes for whiskies, brandies, grappa and a powerful cocktail of songs and vintage photos. An imbibers treat!