Say hello to asparagus season with Nathan Outlaw’s grilled asparagus with fried sourdough breadcrumbs in butter and lemon, parsley and garlic.
Category: Vegetarian
Bring a tropical twist to lazy weekend breakfasts with these roasted pineapple pancakes.
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.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
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…
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.
