Another recipe where cauliflower gets to prove just how versatile, easy to cook with and downright delicious it can be! This tasty ‘rice’ is great served alongside favourite curries, or enjoyed as it is with warm chapatis or pitta bread and a dollop of thick yoghurt alongside. Serves 2 as a main dish, 4 as a side.
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This classic, comforting dish works beautifully as a vegetarian main course or a side dish to accompany roast meat. Made with mature cheddar from the Hawkridge dairy in nearby Crediton, the rich white sauce envelops the cauliflower in creamy, deeply savoury flavour – it’s the perfect antidote to chilly evenings! Serves 4.
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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Perfectly suited (but by no means limited to) vegetarian guests, this flavour-packed stuffing is even better with veggie gravy served alongside. Serves 6-8 as part of a main course.
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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
