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.
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.
This stir-fry is what healthy dinner dreams are made of.
Kickstart your morning with this tofu-packed spicy breakfast burrito.
Michelin-starred chef Sam Moody reveals his recipe for a creamy celeriac soup with added crunch.
Lennox Hastie shares the secret to cooking lettuce with a surprisingly delicious result.
This breakfast is a wonderfully savoury way to start the day. Omit the garlic if you find it too much first thing.
One of the zest ways to end a meal – bite into the zesty layers of this vegan lime-packed pie.