This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
This is from Anna Jones’s new book ” One: Pot, Pan, Planet”. You can use other vegetables instead of beetroot according to the season.
A recipe from Eleanor Steafel which uses dried mushrooms to make a delicious and moreish bake .
A favourite dish from the BBC Good Food Team. Serve as part of a curry or just on its own with some rice.
A warming stew for the cooler months from Nigel Slater.
Crispy vegetarian cakes for burger buns from Nigel Slater. Or you could serve then for breakfast with a fried egg alongside.
A riff on Panzanella for the spring from Anna Jones.
A delicious vegetarian curry from ” Fresh India” by Meera Sodha.
A delicious and healthy recipe from Romilly Newman.
I love noodles and am always seeking out new recipes, especially healthy one like these from ” Thrifty Cooking in the Doctors Kitchen” by Dr Rupy Aujla.
A simple and delicious supper from Yotam Ottolenghi.
Another recipe for this often unloved and underated vegetable from ” Food for all Seasons” from Oliver Rowe,
This recipe is from ” Mildreds:the Cookbook”. It can be served warm or cold, and you can add goats cheese if you like. You can use other vegetables too but use vegetables that will keep their shape when mixed with the lentils.
An easy supper from ” Mob Veggie” by Ben Lebus.
A recipe from Rachel Green which is good served with tomato and rocket salad.