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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.

Devon Blue, Walnut & Nectarine Salad

Summer calls for a more relaxed way of cooking and eating, and this recipe is pretty flexible. You can tweak the dressing; substitute peaches, ripe pears or even figs for the nectarines; use any salad leaves and blue cheese you like (or choose goat’s cheese or feta); and swap the walnuts for toasted hazelnuts or almonds. As long as you have sweet, ripe fruit, full-flavoured cheese and some crunchy nuts for texture, it’ll work beautifully. Serves 2 generously.

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.

BBQ Aubergine & Chickpea Salad

Packed with soft, smoky grilled aubergine and plump chickpeas, this hearty salad illustrates that veggie barbecue recipes are anything but dull. Serves 2-4.

Asparagus with Poached Egg and Parmesan

An indulgent breakfast, a tasty brunch or a light midday meal, this simple recipe makes the most of delicious fresh asparagus. For a vegetarian version, choose a veggie-friendly parmesan (or other aged hard cheese), or just omit this ingredient – it’ll still taste wonderful. Serves 2.

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.

Cider & Bay Braised Cabbage

Not a fan of Red Cabbage? This easy side dish makes the most of gorgeous green Savoy – flavoured with bay leaves and braised in Devon cider with plenty of butter, we think it’s just as Christmassy as its showier cousin. Serves 4-6 as a side.

Carrot and Butterbean Burgers Recipe

Miles away from shop-bought ‘meat-free’ options, these chunky burgers are as satisfying to eat as they are simple to make. You can prepare them ahead if you like, and they can also be frozen - just make the mixture into burgers, then freeze instead of baking. Makes 6 burgers.

Goat's Cheese Tartines With Honeyed Pears Recipe

Although ‘tartine’ is just a fancy way of saying ‘open sandwich’, they’re definitely a lot posher than the average sarnie! We like to serve these as a starter, or cut them into smaller pieces as part of a finger-food buffet. Serves 4.

Spicy Pan-Fried Spring Greens

A vibrant showcase for new-season spring greens, this lightly-spiced side dish is healthy, made in moments and (best of all) completely delicious. Serves 4 as a side.

Wild Garlic & Pea Risotto Recipe

We know spring has arrived here in Devon, because the green lanes and woodland are currently bursting with wild garlic leaves – you can smell it from quite a distance! Handily, this unique smell makes Wild Garlic (also known as Ramsons) one of the easiest and safest wild foods to forage, as it’s pretty unmistakeable. Seek out a Wild Garlic colony that’s growing above dog-level and away from busy roads or footpaths, and pick only one or two leaves from each plant to minimise damage. The beautiful starry white flowers and buds make a pretty garnish, though again, be sparing if you pick them. Recipe serves 4, generously.

Baked Stuffed Cabbage Leaves Recipe

This is the perfect time of year to enjoy fresh greens at their seasonal best, and there are plenty of delicious ways to make the most of their vitamin-packed goodness. In this recipe, the crinkly leaves of the Savoy Cabbage are the star turn, filled with a tasty stuffing and baked in a rich tomato sauce. 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).

Spinach Roulade Recipe

With its festive colouring and yule-log shape, tasty Spinach Roulade won’t look out of place on your Christmas table. This recipe is often made with Parmesan or Pecorino cheese, but we’ve chosen Devon-made Hawkridge Mature Cheddar for our version because we know it’s vegetarian (and tastes delicious). Handily, the Roulade is served at room temperature, so it can be made ahead of time and refrigerated until you are nearly ready to eat. Serves 8.

Spinach & Feta Filo Pie Recipe

Inspired by the classic Greek Spanakopita, this tasty pie is packed with cooked spinach and feta cheese and flavoured with nutmeg and basil. It’s best eaten cold, which makes it ideal for picnics or a summery packed lunch. Serves 4.

Simple Tomato Salad Recipe

When fresh tomatoes are at their sweet, summery best, it seems a shame to cook them. This simple-but-satisfying salad really allows them to shine – all you need to do is make the croutons, drizzle on the dressing and tear over a few fresh basil leaves. Job done! Serves 4.

Sharpham Brie and Mushroom Pithivier

First created in France as a sweet, frangipane-filled treat, the Pithivier has evolved to become a popular savoury dish – its distinctive shape and decorative pattern make it a stand-out centrepiece on any table, vegetarian or otherwise. This meat-free version uses locally-made (and completely vegetarian) Sharpham Brie and rich mushrooms to create a delicious filling. It can be made in advance, up to the point of baking, and refrigerated until you are ready to put it in the oven. Serves 8.

Shakshuka Recipe

Thought to originate in North Africa, this simple-but-delicious egg dish is also found throughout the Middle East and around the Mediterranean. Make it for breakfast, brunch or as a light lunch or supper; whenever you make it, serve with plenty of fresh bread. Serves 4.

Rosary Goats Cheese Galette

Award-winning Rosary Goats’ Cheese lends its superb flavour to this delicious vegetarian galette. You can make the pastry and griddled veg ahead of time if wished, then assemble the galette when you’re ready to cook – just remember to allow time to freeze the butter. Serves 4-6.

Roast Swede & Carrot Mash Recipe

Roasting the carrot and swede takes a bit longer than boiling them, but the resulting flavourful mash is well worth the extra time. This recipe can be made a few hours ahead and kept in the fridge – reheat thoroughly before serving. Serves 4-6 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.

Rarebit Baked Potato Recipe

This Welsh-Rarebit inspired topping will make a rich, savoury meal out of your baked potatoes. If you are making them for vegetarians, check your cheddar cheese and Worcestershire sauce are vegetarian-friendly. Serves 4.

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.

Quick & Easy Flatbreads

This recipe is quite flexible – it’ll work just as well with self-raising flour, if that’s what you have, and you can leave out the yoghurt and just use a little extra water, if preferred. You can also cook the flatbreads in a pan or over a BBQ (make sure the charcoal is up to cooking temperature first). Makes four large flatbreads.

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.*

Whole Roast Cauliflower Recipe

Put veg centre-stage with this impressive looking (but very easy) vegetarian recipe. The cauliflower is briefly pre-cooked before it goes into the hot oven, so it soaks up loads of garlicky, buttery flavour as it roasts. The topping is quick and easy to make, so this is a relatively stress-free meal – you can roast some parboiled potatoes or parsnips alongside the cauliflower to accompany it, or steam carrots, peas or beans on the hob during the last few minutes of its cooking time. Serves 4.

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.

Super Slaw with Spicy Dressing Recipe

This light and delicious slaw makes a pleasant change from the standard mayonnaise-laden recipe – we like to serve it alongside our Chinese-Style Pork Ribs. If you have a grating attachment for your food processor, it will speed this recipe up considerably. Serves 4 as part of a meal.

Super-Charged Scrambled Eggs

Eggs are the original ‘fast food’, and scrambled eggs can be ready in minutes for a quick and easy breakfast or light lunch. They’re great served piled on toast with ketchup (and maybe a rasher or two of bacon), or sitting atop some smoked salmon on a toasted bagel; this recipe is a little healthier, however, and a lot more interesting. It’s made with vibrant red pepper, tomato and spring onion – if you like heat, you can add a dash of Tabasco or pinch of chilli flakes during cooking. Serves 2.

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.