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.
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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.
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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!
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Celeriac may not be the prettiest of vegetables, but give it a chance and you will be pleasantly surprised. It has a nutty flavour, akin to that of celery, and complements the blue cheese and walnuts in this creamy gratin perfectly. Serves 4.
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Joyfully ‘hands-on’ and properly satisfying, this is great lunch or light supper, and can be tweaked to suit individual preferences; to make it vegan, omit the cheese (or use a vegan cheese) and use sugar instead of the honey in the pickle. Serves 2.
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This hearty salad teams earthy roast beetroot and potatoes with sharp rocket leaves, fresh mint and a honey dressing. You can vary it by swapping different cheeses, herbs or nuts to your taste – don’t forget to serve with some fresh bread for mopping up the juices! Serves 4
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Fresh pear, lemon zest and tangy cranberries lift this sausage-meat stuffing out of the ordinary. Serves 6-8 as part of a main course.
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If your garden or allotment groans with a glut of runner beans this summer (lucky you!), use some of them to make this delicious, slightly spicy chutney. It’s great served with cheeses and cold meats, and also goes rather well with curries. For best results (and if you can wait that long), leave the chutney to rest for about eight weeks. Recipe makes approximately 2kg of chutney.
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A tasty, fresh pea-based variation on hummus, this vibrant green dip is full of protein. Once you have toasted the almonds it comes together pretty quickly, making it ideal for a healthy snack (serve with raw veg and pitta strips for dipping) or a super-summery sandwich filling.
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Lightly spiced and topped with creamy avocado, these vegan nibbles are a great meat-free choice. Serves 10 as part of a buffet-style spread.
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The simplest recipes are often the nicest. Serve with good quality mayo, or make a quick, tasty dip by snipping a handful of fresh chives into some soured cream. You can also use these potatoes in our Sirloin Steak Salad with New Potatoes recipe, for extra BBQ flavour.
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To celebrate Vegetarian Week, we've teamed up with vegan food bloggers @eatsandvinyl to bring you this delicious wild mushroom, artichoke and sweet potato salad. Drizzled with luxurious truffle oil and topped with watercress and wild garlic from the Devon hedgerows, it's a flavour-packed example of meat-free food at its best.
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You can vary this recipe to include whatever fruit you have to hand – mango and passion fruit are great for adding tropical flavour. For a healthier version, omit the syrup or just use the juice from the two oranges in the recipe.
This healthy, colourful salad is a doddle to make, and delicious, too. Try experimenting with different cheeses (soft Goats Cheese is a good alternative) and different herbs, and tweak it to suit your tastes.
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Loads of vegetables (and fruit) have a great affinity with the grill; this simple side dish may not seem much of a recipe, but it’s a surprisingly nice accompaniment to all manner of BBQ fare, from halloumi and chicken to fish or steak. Serves 4 as a side dish.
Slightly lighter than the original recipe, this simple side dish is still hearty and delicious. Serves 4.
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Give leftover Christmas-dinner veg a new lease of life in this tasty and flexible recipe. It’s a great way to use up cooked veg, odds and ends from the cheeseboard and even sauces or chutneys – best of all, it really doesn’t taste like ‘leftovers’! Serves 2-4.
Packed with tasty Italian-inspired flavours, this wonderful winter salad is a great way to use up any uncooked brussels sprouts still lurking in the fridge. Serves 4.
Double cream adds a little touch of luxury to the traditional pairing of Brussels sprouts and chestnuts in this simple, time-saving and tasty recipe. Serves 6-8 as a side.
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This tasty vegetarian recipe will make an impressive meat-free centrepiece for your festive table. It’s also pretty versatile – the walnuts can be swapped for other chopped nuts, and thin slices of sweet potato or even carrot would make good alternative toppings. Serves 4-6.
Rich, tasty and warming, serve this simple soup with plenty of chunky bread for a great cold-weather meal. Serves 4-6
