Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
Category: Vegetarian
Not an ounce of rabbit food in sight – here’s the very best vegetarian and vegan recipes to sink your teeth into.
This Greek omelette is like a flavour explosion, packed with freshness and gooey goodness.
Who said comfort food couldn’t be vegan? This butternut squash and sage macaroni is a shining example of slow-cooked heaven.
Lucy Bee’s cauliflower pizza is not only perfect for a seasonal supper, it’s also healthy and gluten-free with it too.
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.
Julie Montagu’ gives the comforting classic a healthy twist with this vegan kale mac &…
Niki Webster of Rebel Recipes shares her vegan secrets for a delicious plum, fig and almond cake.
Picnic perfection – Michelin-starred chef Adam Smith shares his recipe for a heritage tomato, crab, avocado and basil tart.
Here, two main ingredients make a perfect simple pintxo or side dish for grilled fish or meat. Tomatoes and olive oil – two of life’s best pairings for a hot summery day.
“This is comfort food in my eyes. There is a wonderful satisfying, addictive quality about it. A simple meal, with masses of fibre and – most importantly of all – masses of flavour.”
This spicy butter bean dhal couldn’t be simpler to make. It’s simply a case of chopping up some veg and popping it into a pot.
Turkish dried chilli flakes are mild in heat but wonderfully fragrant. They keep for ages so it’s worth grabbing a bag for the larder any time you pass a Turkish deli.
Fish & chips but not like you know it – try this tasty vegetarian take on a classic.
This rye tart is perfect for plonking in the middle of the table. Just make…
Say hello to asparagus season with Nathan Outlaw’s grilled asparagus with fried sourdough breadcrumbs in butter and lemon, parsley and garlic.
Bring a tropical twist to lazy weekend breakfasts with these roasted pineapple pancakes.
This Mexican-inspired ‘tostada’ on a rösti base is sure to kick-start your day. Sriracha sauce adds a fiery sweetness.
A katsu curry doughnut? Tim Anderson turns tradition on its head with this Japanese-inspired creation.
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.