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From Eat Well for Less – an easy, cheap, nutritious dal with naan bread, that’s on the table in about half an hour. Ingredients 1...
These traditional Greek stuffed vegetables make a delicious vegetarian main. Make them the day before and then reheat for maximum flavour. Ingredients For the gemista...
Banish any thought of bland vegetarian food with this veggie Wellington packed with mushrooms, chestnuts, herbs and prunes. Use any pastry offcuts to decorate the Wellington...
Stuffed butternut squash takes centre-stage in this colourful vegetarian feast. Make it vegan by using dairy-free yoghurt, spread and feta. Ingredients For the yoghurt sauce...
A great way to use up all those odds and ends from the fridge. Raw root vegetables, leafy veg, cooked leftover vegetables, pasta and rice can...
This vibrant soup is the perfect springtime celebration, packed with seasonal veg. Ingredients 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped...
Nut roast doesn’t have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts. Ingredients 40g/1¾oz dried porcini mushrooms 300ml/10½fl...
The classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious. Ingredients For the pork 4 tbsp olive...
An exciting combination of flavours from the barbecue: smoky sweet potatoes and charred red onions, salty, melting feta, and a fresh lemon and tarragon dressing. ...
Fresh broad beans and feta gives this simple, filling frittata recipe plenty of flavour. Ingredients 200g/7oz small broad beans, pods removed (podded weight) (use frozen beans...