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Lemon-Roast Savoy Cabbage

This simple-but-delicious side dish will transform the way you view cabbage! Serves 4-6 as a side dish.

We urge anybody who doesn’t like cabbage to try cooking it this way – roasting brassicas at high temperature brings out wonderful sweetness and a flavour that’s worlds away from soggy boiled greens. This recipe will work for any green cabbage (Savoy, Sweetheart or January King, for example), as well as brussels sprouts, cauliflower and broccoli – just lower the cooking times for smaller veg. Serves 4 as a side vegetable.

BBQ Miso and Honey Glaze Aubergine Recipe

Sticky-sweet umami aubergine tastes great when cooked on the BBQ or under the grill! Serves 2 as a main dish or 4 as a side.

Puff Pastry Tart with Vegetables & Feta

This recipe uses ready-made puff pastry to help keep things simple. It’ll make one very large tart; if you don’t eat it all, leftovers can be refrigerated for the next day. Serves 2-4.

Simple Barbecued Asparagus Recipe

While British asparagus is still available, there’s no nicer way to enjoy it than grilled quickly over coals and finishing with a quick, simple dressing – the spears turn a beautiful bright green in the heat, and the charcoal imparts smoky flavour and sweetness to each stem. Delicious! Serves 4 as a side dish.

Strawberry Salad

A simple, summery salad that’s the work of moments. Try it as part of a buffet-style spread, or serve with plenty of crusty bread for a light lunch. Serves 2-4.

Mango, Tomato & Avocado Salad

Healthy and delicious, this quick, simple salad combines some surprising ingredients (mango with tomato sounds odd, but somehow it works). All the lovely juices from the tomatoes, mango and lime stop the avocado turning brown, so it looks amazing, too. We like to eat this with some simply grilled chicken breast fillets – it’s also a great accompaniment to oily fish, like Mackerel. Serves 2.

Blueberry & Feta Salad Recipe

Fruit and cheese are a match made in heaven. This recipe pairs salty, crumbly Feta cheese with the tangy sweetness of ripe, fresh blueberries and the earthiness of fresh spinach leaves, lifted by bright mint and the satisfying crunch of savoury toasted almonds. Feel free to experiment with different soft cheeses, berries, leaves or nuts – it’s pretty hard to go wrong! Serves 2-3 as a main meal, 4-6 as part of a selection of salads.

Raspberry Trifle with Limoncello

Trifle is a classic treat and (helpfully) always taste better when made in advance. This version uses ready-made ingredients for speed, but tastes like you’ve spent hours in the kitchen – we won’t tell if you don’t! Serves 8.

Red Cabbage Recipe

Softly spiced with fragrant nutmeg and cinnamon, this delicious side dish is perfect served alongside roasts or cold meats. Handily, it can be prepared in advance and reheated; the cooked cabbage can also be frozen until needed. Serves 8 as a side dish.

Green Grill with Lemon Tahini Dressing Recipe

We’ve chosen some of our favourite greens here, but feel free to mix it up (thickly sliced fennel bulbs are another tasty option). The dressing adds a little extra nutritional ‘oomph’, as well as great flavour, but if you’re not a fan of tahini you could just dress the veg with oil and lemon juice – it’ll still taste delicious. Serves 4.

Greendale Green Shakshuka

Traditionally made with tomatoes, this tasty alternative Shakshuka is a celebration of all things green – we’ve used leeks, spring greens and green peppers here, but feel free to swap in other veg (spinach, shredded savoy cabbage, broccoli and even peas are all good).

Roast Root Veg with Honey & Garlic

This great-tasting side dish is pretty flexible and can be tweaked according to the veg you have available – we’ve used parsnips and carrots here, but you could also use sweet potatoes, beetroots or even slices of butternut squash (cooking times may vary slightly). Serves 4 as a side dish.

Roasted Peppers

Ready-made jars of roasted red peppers are a quick-cooking ingredient when time is tight, but it really doesn’t take long to make your own (it’s also a lot easier on your wallet). Any unused oil-dressed peppers can be placed in a bowl, covered with clingfilm and kept in the fridge for up to a week.

Quick Pickled Red Cabbage

With a tangy flavour that’s perfect with cold meats and cheeses, this quick pickle is easy to make. Feel free to experiment with the spices – Juniper Berries could be used instead of the allspice, or cumin or fennel seeds substituted for the caraway. The pickled cabbage can be served straight away, or kept in the fridge for up to one week. Makes about 10 servings.

Quickes Goat's Cheese & Grilled Nectarine Salad

This salad is the perfect combination of warm and sweet nectarine, crunchy bitter leaves, fragrant flowers and creamy lemony Quicke's Goat's Milk Clothbound Cheese, drizzled with a Classic House Dressing. Pair with a loaf of bread and some white wine to wash it down with. Serves 2-4

Purple Sprouting Broccoli Pasta Recipe

A great pasta dish for early spring, this easy recipe is packed with vitamins and minerals from the broccoli, and can be on the table in a jiffy. Omit the anchovies if you’d prefer a vegetarian option (and check your parmesan cheese is vegetarian, too – many are not). Serves 4-6.

Purple Sprouting Broccoli & Spring Greens Gratin

Full of fabulous greens, this hearty recipe will leave even the most veg-averse feeling satisfied, thanks to its rich, creamy sauce and golden double-cheese topping. Serves 4.

Pear & Potato Tart with Montagnolo Affine

This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell. Serves 6.

Pea, Leek & Thyme Tart Recipe

This fabulous (and faff-free) vegetarian recipe is a great way to eat your greens! Set in a buttery pastry case and enriched with cream and cheese, it’s a hearty meal in itself – just serve with some simply-dressed salad leaves. Serves 6.

Pasta with Oven-Roast Peppers & Tomatoes

Bright bell peppers and tomatoes combine with vibrant basil oil and sweet roast garlic to bring Mediterranean warmth to this easy pasta dish. Serves 4.

Wild Rice, Peanut and Beetroot Salad Recipe

This colourful salad proves that healthy food doesn’t need to be dull! You can enjoy it as it is, or make it a larger meal by adding some grilled halloumi, goats’ cheese or grilled chicken. The peanuts can be substituted for different nuts if preferred (toasted and sliced almonds are great) or omitted altogether. Serves 4-6. *Please note - you may need to allow time to pre-soak the rice, according to cooking instructions.*

Vegetable Stew Recipe

This versatile stew can be adapted to use whatever veg you have to hand. Packed full of vibrant veg, with beans for extra fibre and protein, it’s filling, tasty and a doddle to make – just be sure to cut the vegetables into similarly-sized pieces, so that their cooking times don’t vary too much. This recipe will serve 4, with leftovers that can be frozen for an easy meal another day.

Tomato & Ricotta Galette

Tomatoes are at their sunshine-packed best right now; this gorgeous vegetarian recipe comes from The Tomato Stall (our UK tomato supplier, based on the Isle of Wight), and really makes the most of their beautiful mixed-colour mini plum tomatoes. Serves 6.

Tabbouleh Salad

Don’t stint on the fresh herbs for this classic Middle Eastern salad. Full of superbly summery flavours, it’s perfect served alongside grilled fish and meat, and is always a hit at barbecues. Serves 4.

Pan-Fried Cabbage with Chilli & Garlic Recipe

The dark-green, knubbly leaves of Savoy Cabbage are rich in vitamins and minerals, and it seems a shame to waste all these goodies by letting them leach out into a pan of boiling water. Other cooking methods will produce tasty results without destroying the health benefits of fresh veg; in this recipe, the cabbage is cooked quickly over a high heat, with a couple of flavourful additions for a fast and simple side-dish. This method will work well with other leafy veg, including shredded kale, spring greens and Brussels sprouts, and it’s also worth experimenting with your own ‘extras’; you could try swapping the tamari sauce for a couple of tinned anchovies, ‘melted’ into the hot oil before the cabbage is added, or sprinkle some toasted hazelnuts or sesame seeds over the cooked cabbage before serving. Serves 4, as a side dish.

Mixed Tomato Bruschetta

Jewel bright and bursting with sweetness and flavour, we think peak-season tomatoes are best enjoyed simply so they can really shine. Try serving this Italian-style bruschetta as a starter, or as part of a summery spread. Makes about 4 servings.

Lentil & Sharpham Stuffed Squash Recipe

Made in South Devon, Sharpham Rustic cheese is made with vegetarian rennet and has a delicious nutty flavour - perfect for baking into this hearty and colourful dish. Serves 2 as a main dish or 4 as a side.

Grilled Balsamic Mushroom Skewers

Simple but tasty, this vegetarian recipe will have even meat-eaters asking for more! Serves 4

Green Bean & Courgette Salad

A tasty way to ‘eat your greens’, this easy salad is full of good things! It makes a great light meal, and also works well served alongside other dishes as part of a larger spread. Serves 2.

Figs With Goats Cheese, Walnuts & Honey

This easy recipe is vegetarian-friendly, no-cook and fuss-free –and did we mention that it also tastes delicious, too? You can vary the nuts and cheese if you like (blue cheese is a delightful option), but do check that the cheese is not made with animal rennet if you need to keep the recipe vegetarian. Makes 16.

Comforting Apple Crumble Recipe

Crowd-pleasing fruit crumbles are hard to beat, especially when it’s cold outside. This recipe uses apples, but you can also use pears, rhubarb, plums, berries, peaches (or a mixture of whatever fruit you have to hand/need to use up). The crumble topping contains healthy oats and warming spices, and because the apples are eating apples, rather than cooking apples, there’s no need to add any extra sugar to them. Serves 4-6, depending how hungry you are!