Mary Dowey selects wines to accompany the vegetarian recipes.
For Thai-spiced Parsnip and Coconut Soup: Pick up the soup's aromatic, slightly sweet nature in Domaine du Tariquet Vin de Pays des Cotes de Gascogne 1996, a fruity, fragrant white fusion of Ugni Blanc and Colombard (many outlets, £5.99). Or just polish off the end of your off-dry aperitif wine.
For Fried Polenta with a Cashel Blue Sauce and Ken Hom's Red Cooked Vegetables: This calls for a full-bodied red wine with plenty of spicy personality - like polished La Parrina Riserva 1993, a luscious blend of Cabernet and Sangiovese (Waterford Wine Vault, £10.50).
