These broccoli, spinach & apple muffins are speedy and packed with your five-a-day.
This is Jessica’s spin on a savoury scone. Like all scones, they are best eaten straight out of the oven, smothered in some kind of dip or dunked into a soup or stew.
To vary this pizza bianco, try adding a little freshly chopped oregano over it before cooking or even shaving a bit of truffle over the top to make it more luxurious.
Add a little va va vegan to the weekday menu with this chocolate smoky tofu mole in tacos with grilled calcots.
Giving Veganuary 2020 a try? Partake in the plant-based challenge with our pick of the best British vegan recipes, meat-free snacks and desserts.
Is this a saintly breakfast? Not particularly. But will it give you the energy to power through the day? You bet.
Ideal for a simple midweek supper, whip up a sea of salty flavour with this Penne al Pomodoro, mixed with juicy vegan ‘tuna’.
Protein-packed and easy to make, Julie Montagu’s beetroot, quinoa, black bean and flaxseed burgers make an excellent vegan dinner.
Who said comfort food couldn’t be vegan? This butternut squash and sage macaroni is a shining example of slow-cooked heaven.
Hearty and heart-friendly, this rich tomato broth with chard, borlotti beans and parsley pistou makes an excellent lunch.
Gill Meller’s roast parsnips with blackberries, honey chicory & rye flakes is a tray sent straight from heaven.
This Greek omelette is like a flavour explosion, packed with freshness and gooey goodness.
Bursting with crunch and fresh flavour, Michelin chef Alfredo Russo shares his recipe for a filling quinoa, radicchio and pear salad.
Simple and super. This pasta with roasted tomatoes, chilli & garlic is perfect for a speedy taste of Tuscany.
London chef Tom Cenci shares his autumnal recipe for baked celeriac with mushroom broth and parmesan truffled breadcrumbs.
Gill Meller’s hedgehog mushrooms on toast is a bite on the wild side.
Pack in the veggies and try Julie Montagu’s Thai coconut noodle bowl with pak choi and mushrooms
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Souperb. This does take a bit of preparation, but it is totally worth it for the real depth of flavour. The roasting of the squash and the garlic brings out an intense, smoky sweetness that runs throughout the dish.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.