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.
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.