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.
Add a little va va vegan to the weekday menu with this chocolate smoky tofu mole in tacos with grilled calcots.
Is this a saintly breakfast? Not particularly. But will it give you the energy to power through the day? You bet.
Protein-packed and easy to make, Julie Montagu’s beetroot, quinoa, black bean and flaxseed burgers make an excellent vegan dinner.
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
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.
If you enjoy your burgers with a kick, this spicy potato burger is a must-bite.
Nuno Mendes’ aubergine and courgette piso rolls are a bite of Portugese culture, wrapped up in a fluffy sweet potato roll.
Solla Eiríksdóttir’s raw root salad is a feast for the senses.
This soft-boiled egg asparagus & pecorino toast recipe from Posh Toast is simple and speedy. And to ‘toff’ it off, delicious with it too.
This raw trevally salad with pomegranate is refreshing, simple and speedy. Let the devouring begin.
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.
Sink your teeth into spring with Lennox Hastie’s tender asparagus & mussel cream with rye.