Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
Combine the best British produce with classic Spanish ingredients – this cheese from the Basque Country complements the asparagus perfectly.
Buffalo cheese and velvety beetroot pair beautifully in this spring salad.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.
By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!
This colourful salad has a delectably tart flavour, courtesy of the added pomegranate molasses.
Start your day the healthy way with Kimberly Parsons’ Dukkah eggs with broad bean & avocado mash.
Sink your teeth into spring with Lennox Hastie’s tender asparagus & mussel cream with rye.
Celebrated Icelandic chef Solla Eiríksdóttir provides a fresh and modern take on typical tacos with this raw plant-based dish.
Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.
Ideal for a wintery feast, the hazelnut oil in this dressing intensifies the nutty taste and moistens the vegetables.
Put your green thumb to good use with this reviving bowl of fresh goodness.
Giving Veganuary a go? You don’t have to skimp on the sweet stuff. This re-creation of a classic dessert is a healthier option, packed with goodies for the heart and brain, such as raw cacao and hazelnuts.
Comforting and packed full of healthy veg – add a slice of aged cheese for an even richer sandwich.
The beauty of this dish is that not only is it a super-easy curry to make, it is also packed with powerful anti-inflammatory compounds and prebiotic components, too.
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.