This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
A starter with serious ‘wow’ factor – salads have never looked so pretty.
Bursting with fresh flavour and crunch, Peter Gordon shares the recipe for roast parsnips and celeriac, with smoky apple compote, haloumi and pistachios.
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.
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
Chantelle Nicholson serves up a stunning slow-roasted aubergine recipe, served with a luscious white bean purée and tangy tamarind sauce for a delectable vegan dinner party dish.
On a chillier day, nothing beats a bowl of this nourishing dumpling soup.
Bean burgers are still often seen as fit only for vegetarian barbecues, but a good one can be really tasty. With its spices and a lovely slaw, this one is quite special.
This crunchy yet juicy creation is a fantastic barbecue salad.
The Beaumont’s Executive chef shares the secret to his delectable superfood salad.
Once roasted, fennel’s aniseed flavour mellows to leave a beautifully delicate finish.
This is a subtle, comforting dish, best served still slightly warm.
These spicy, sweet, and satisfyingly sticky kebabs are made for summer.
Bring a taste of Tuscany to the table with these Florentine pancakes.
Sinking your teeth into watermelon’s sweet, juicy flesh is a refreshing way to cool down.
The Executive Chef at Kasbah Tamadot reveals the recipe for his traditional vegetable tagine recipe.
In this unusual combination, miso and turnips pair well together because of their complementary flavours and textures.
These little sushi rolls turn cauliflower into ‘rice’, with added tahini, rice vinegar and sesame oil to give it the characteristic sushi flavours.