Vegetarian recipes

Shiitake mushroom and cheese fritters with escalivada

Vegetarian recipes

Vegetarian info

With more and more chefs paying greater attention to their vegetarian diners the bar has very much been raised in recent years, and there is no need to resort to the same tired dishes when cooking meat free menus anymore. Stick your risotto rice back in the cupboard and stuff those peppers back in the fridge - this collection of stunning vegetarian recipes contains interesting meal ideas everyone can enjoy.

Geoffrey Smeddle's Goat's cheese and puff pastry tart combines the delicious flavours of figs, olives and goat's cheese to make a lovely summery starter or a light main meal. The same can be said of Robert Thompson's Buffalo mozzarella, pea and broad bean salad and Marcus Wareing's Queen Anne's artichoke tart - attractive, seasonal vegetarian meals full of complementary flavours. For warming dishes to light up the colder months, try Dominic Chapman's comforting Butternut squash soup recipe or Marcus Wareing's wholesome Mushroom cobbler recipe.

Aubergines make a great substitute for meat and are used in Martin Wishart's Spicy aubergine salad, as well as in Galton Blackiston's rustic Ratatouille. Alfred Prasad cleverly uses aubergine as a low carb alternative to wraps in his healthy Indian vegetarian recipe.

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938 recipes

Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

by Matthew Tomkinson

Charred tenderstem broccoli, Cerney Ash goat's cheese, quince terrine, hazelnuts

Charred tenderstem broccoli, Cerney Ash goat's cheese, quince terrine, hazelnuts

by Paul Foster

Veg Pulao Recipe

Vegetable pulao

by Alfred Prasad

Imam biyaldi (Turkish baked tomato and aubergine)

Imam bayildi (Turkish baked tomato and aubergine)

by Andrew MacKenzie

Baked asparagus cheese

Baked asparagus cheese

by Nathan Outlaw

Veggie Wellington

Veggie Wellington

by Andy Waters

Baby leeks with truffle butter sauce and a garlic and herb crumb

Baby leeks with truffle butter sauce and a garlic and herb crumb

by Russell Brown

Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing

by Ollie Moore

Asparagus, bio eggs with ricotta cheese

Asparagus and bio eggs with ricotta cheese

by Gaetano Trovato

Queen Anne's artichoke tart

Queen Anne's artichoke tart

by Marcus Wareing

Purple carrots recipe

by Costardi Brothers

Iced cucumber soup with feta cheese crumble

Iced cucumber soup with feta cheese crumble

by Andy Waters

Risotto with egg yolk, liquorice powder and green asparagus

Risotto with egg yolk, liquorice powder and green asparagus

by Emanuele Scarello

Vegetable puffs

Vegetable puffs

by Alfred Prasad

Healthy gazpacho with fermented vegetables

Healthy gazpacho with fermented vegetables

by Fabrizio Marino

Aloo Tikki

by Alfred Prasad

Dauphine potatoes with crème fraîche

Dauphine potatoes with crème fraîche

by Martin Wishart

Tetsuya egg

Tetsuya egg with spinach and asparagus salad

by Fabrizio Marino

Smoked aubergine

Smoked aubergine

by Alfred Prasad

Grated gnocchi with herbs, garlic sauce and black truffle

Gnocchi with herbs, garlic sauce and black truffle

by Emanuele Scarello

Baked hen's egg with crushed celeriac, truffle and croutons

Baked hen's egg with crushed celeriac, truffle and croutons

by Luke Tipping

Buckwheat with milk and cheese

Buckwheat with milk and cheese

by Fabrizio Marino

Cauliflower with apple, raisin and cheddar

Cauliflower with apple, raisin and cheddar

by Nigel Mendham

Basil pesto

by Andrea Migliaccio

Cheesy carrot bake

Cheesy carrot bake

by Marcus Wareing

Tempura vegetables with paper of raw vegetables

Tempura vegetables with paper of raw vegetables

by Fabrizio Marino

Veggie Lancashire hotpots with snowman toasties

Veggie Lancashire hotpots with snowman toasties

by Lisa Goodwin-Allen

Asha's egg curry with basmati rice

Egg curry with basmati rice

by Adam Bennett

Kale and sago kebabs

Kale and sago kebabs

by Dayashankar Sharma

Roasted baby beetroots with hazelnuts, blue cheese and mustard

Roasted baby beetroots with hazelnuts, blue cheese and mustard

by Adam Gray

Pink gnocchi with a green core and ricotta cream

Pink gnocchi with a green core and ricotta cream

by Teresa Buongiorno

Hot mixed vegetables on toasted baps

by Alfred Prasad

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Purple sprouting broccoli with hazelnuts

Purple sprouting broccoli with hazelnuts

by Josh Eggleton

Empanada with spinach, Torta del Casar and pine nut dressing

Empanada with spinach, Torta del Casar and pine nut dressing

by José Pizarro

Vegetarian kedgeree

Vegetarian kedgeree

by Alfred Prasad

Potato dauphinoise

Potato dauphinoise

by Josh Eggleton

Fennel and orange quinoa salad recipe

Sous vide fennel and orange quinoa salad

by Shaun Rankin

Burnt apples with goat's curd, cobnut and watercress

Burnt apples with goat's curd, cobnut and watercress

by Paul Foster

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts

by Adam Gray

Gourmet Pizza

by Fabrizio Marino

Risotto San Marzano

Risotto San Marzano

by Rosanna Marziale

Warm puff pastry tart with goat's cheese, figs, olives and capers

Warm puff pastry tart with goat's cheese, figs, olives and capers

by Geoffrey Smeddle

Vegetable biryani pie

Vegetable biryani pie

by Peter Joseph

Walled garden salad

Walled garden salad

by Russell Bateman

Moong lentils (yellow dahl)

Moong lentils (yellow dhal)

by Alfred Prasad

Crispy vegetable fritters

Crispy vegetable fritters

by Colin McGurran

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Saag paneer

by Alfred Prasad

Tarkari Handi

by Alfred Prasad

Inside out pizza

Inside-out pizza

by Rosanna Marziale

Wild mushroom and roast garlic tumbleweed

Wild mushroom and roast garlic 'tumbleweeds'

by Nigel Haworth

Chettinad mushroom

Chettinad mushroom

by Alfred Prasad

Bubble and squeak risotto with crispy egg

Bubble and squeak risotto with crispy egg

by Paul Ainsworth

Ovomozzo

Ovomozzo – eggs wrapped in mozzarella

by Rosanna Marziale

Veggie and cream cheese roll over

Vegetable and cream cheese wrap

by Mark Dodson

Potage of vegetables with poached duck egg and fresh herbs

Potage of vegetables with poached duck egg and fresh herbs

by Chris Horridge

Butternut squash, Gorgonzola and almonds

Butternut squash, Gorgonzola and almonds

by Gary Jones

Barbecued potato salad with ricotta salata and dandelion

Barbecued potato salad with ricotta salata and dandelion

by Alessandro Gavagna

Scorched cauliflower with soy, butter and yuzu juice

Scorched cauliflower with soy, butter and yuzu juice

by Scott Hallsworth

Autumn vegetable crumble

Vegetable crumble

by Nathan Outlaw

Papdi chaat

by Alfred Prasad

Tamarind salad recipe

by Peter Joseph

Spelt, barley and squash risotto

Spelt, barley and squash risotto

by Josh Eggleton

Vegetable jubilee

Vegetable jubilee

by Frances Atkins

Cauliflower and broccoli fritters

Cauliflower and broccoli fritters

by Lisa Goodwin-Allen

Ravioli with garden trimmings, camomile, tequila and almond milk

Ravioli with garden trimmings, chamomile, tequila and almond milk

by Lorenzo Cogo

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

by James Mackenzie

Vegetarian moussaka with apple tzatziki

Vegetarian moussaka with apple tzatziki

by Alfred Prasad

Cauliflower textures

Cauliflower textures

by Agnar Sverrisson

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

by Vineet Bhatia

'The centre of the world' – risotto with ginger, shitake mushroom, daikon and miso sauce

'The centre of the world' – risotto with ginger, shiitake mushroom, daikon and miso sauce

by Fabrizio Marino

Beetroot and a soft boiled egg

Beetroot and a soft boiled egg

by Jeremy Lee

Cherry tomato gazpacho

Cherry tomato gazpacho

by Tom Aikens

Seasonal vegetarian risotto

Seasonal vegetarian risotto

by Pierre Koffmann

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

by Peter Gordon

Camembert, fig and onion tart

Goat's cheese, fig and onion tart

by Marcello Tully

Sweet and sour vegetable recipe

'Old traditions' – sweet and sour vegetables

by Norbert Niederkofler

Cheesy penguin breads

Cheesy penguin breads

by Andy Waters

Canarian style baked vegetables

Canarian style baked vegetables

by José Pizarro

Cheese beignets

Cheese beignets

by Tom Aikens

Roasted red pepper polenta with red pepper purée, green beans and soy foam

Roasted red pepper polenta with red pepper purée, green beans and soy foam

by Graham Campbell

Shiitake mushroom and cheese fritters with escalivada

Shiitake mushroom and cheese fritters with escalivada

by Peter Gordon

Barley dip with rye bread crisps

Rye crispbreads with barley dip

by Agnar Sverrisson

Chickpea and coriander veggie burger with chips and coleslaw

Chickpea and coriander veggie burger with chips and coleslaw

by Josh Eggleton

Red pepper purée with goat's cheese

Red pepper purée with goat's cheese

by Kevin Mangeolles

Spicy aubergine salad

Spicy aubergine salad

by Martin Wishart

Butternut squash, pear and gorgonzola flatbread tart

Butternut squash, pear and gorgonzola flatbread tart

by Adam Byatt

Risotto with garlic and chilli

Risotto with garlic and chilli

by Costardi Brothers

Crunchy grapes

by Pascal Aussignac

Beetroot gnocchi, beer soil and daikon cream recipe

Beetroot gnocchi, beer soil and daikon cream

by Norbert Niederkofler

Yeasted cauliflower, raisins, capers and mint

Yeasted cauliflower, raisins, capers and mint

by Lee Westcott

Cheddar beignets with sesame dressing

Cheddar beignets with sesame dressing

by Galton Blackiston

Passata of San Marzano tomatoes with buffalo ricotta and pesto

Passata of San Marzano tomatoes with buffalo ricotta and pesto

by Andrea Migliaccio

Cannelloni with couscous, mango and alfafa sprouts

Cannelloni with couscous, mango and alfafa sprouts

by Lorenzo Cogo

Aubergine parmigiana

Easy aubergine parmigiana

by Marcello Tully

Ultra Pappa al pomodoro

Ultra pappa al pomodoro

by Marco Stabile

Asparagus, red onion and blue cheese tarts

Asparagus, red onion and blue cheese tarts

by Shaun Rankin

Easy tomato soup with cheesy croutons and bubbles

Easy tomato soup with cheesy croutons and bubbles

by Frances Atkins

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

by Robert Thompson

Cheesy beany pie

Cheesy bean pie

by Dominic Chapman

Burrata with summer salad and chickpea fritters

Burrata with summer salad and chickpea fritters

by Shaun Hill

Butterfly salad

Butterfly salad

by Fabrizio Marino

Apple, parsnip and potato soup

Apple, parsnip and potato soup

by Becca Pusey

Celeriac dauphinoise with Le Gruyère AOP and garlic

Celeriac dauphinoise with Le Gruyère AOP and garlic

by Food Urchin

Whole barbecued artichokes with smoked garlic mayonnaise

Whole barbecued artichokes with smoked garlic mayonnaise

by The Kitchen with Great British Chefs

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Red lentil loaf

Red lentil loaf

by Helen Best-Shaw

Shiitake chive dumplings recipe

Shiitake chive dumplings

by Jeremy Pang

Butternut squash tostadas with coriander coleslaw

Butternut squash tostadas with coriander coleslaw

by Monica Shaw

Halusky (garlic butter noodles with cabbage)

Garlic butter noodles with cabbage

by Becca Pusey

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Sesame tofu nori wraps with carrot and ginger dipping sauce

Sesame tofu nori wraps with carrot and ginger dipping sauce

by Kate Doran

Egg fu yung

by Becca Pusey

Creamy Aubergine Curry with Sag Aloo

Creamy aubergine curry with sag aloo

by Dannii Martin

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

by Rob Howell, Root

Roasted Carrot, Mung Bean, Quinoa and Tomato Salad

Roasted carrot, mung bean, tomato and quinoa salad

by Deena Kakaya

English garden salad

English garden salad

by Sally Abé

Asparagus, crispy pheasant egg and rapeseed mayonnaise

Asparagus, crispy pheasant egg and rapeseed mayonnaise

by Hayden Groves

Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

by Rosana McPhee

Easy vegetable chow mein

Easy vegetable chow mein

by Karen Burns-Booth

Chickpea salad with grilled vegetables

Chickpea salad with grilled vegetables

by Monica Shaw

Indo-Thai mango and coconut bhel

Indo-Thai mango and coconut bhel

by Deena Kakaya

Spicy Quorn & mushroom dumplings

Spicy Quorn and mushroom dumplings

by Nancy Anne Harbord

Vegan Siu Mai Dumplings

Vegan siu mai dumplings

by Nazima Pathan

Vegetarian haggis Scotch eggs

Vegetarian haggis Scotch eggs

by Jacqueline Meldrum

Spicy Carrot and Lentil Soup

Spicy carrot and lentil soup

by Dannii Martin

Moroccan-spiced mince with herb bulgur wheat and harissa yoghurt

Moroccan-spiced Quorn mince with herb bulgur wheat and harissa yoghurt

by Selina Periampillai

Cheddar and leek tarts

Cheddar and leek tarts

by Victoria Glass

Spicy vegan sausage rolls

Spicy vegan sausage rolls

by Jacqueline Meldrum

Charred leeks with leek ash crème fraîche, burnt citrus dressing and soft egg

Charred leeks with leek ash crème fraîche, burnt citrus dressing and soft egg

by The Kitchen with Great British Chefs

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Akara - Black bean fritters

Akara – black bean fritters

by Zoe Adjonyoh

Quorn and Mushroom Stroganoff Recipe

Quorn and mushroom stroganoff with tarragon and tagliatelle

by Food Urchin

Sweet Potato Falafel Recipe

Sweet potato falafel

by Victoria Glass

Scrambled tofu

by Monica Shaw

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Rose harissa, parsnip and paneer puff pastry plait

Rose harissa, parsnip and paneer puff pastry plait

by Deena Kakaya

Slow cooker ratatouille

Slow cooker ratatouille

by Becca Pusey

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

Miso and honey marinated roast aubergine

Miso and honey marinated roast aubergine

by Shu Han Lee

Potato shak (Gurjerati potato curry)

Potato shak (Gujarati potato curry)

by Urvashi Roe

Vegetable spring rolls

by Sally Abé

Curried Bulgur Wheat Salad

Curried bulgur wheat salad

by Becca Pusey

The perfect egg mayo sandwich

The perfect egg mayo sandwich

by Helen Graves

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

by The Kitchen with Great British Chefs

Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

by Becca Pusey

Lentil cabbage miso bake with roast vegetables

Lentil cabbage miso bake with roast vegetables

by Monica Shaw

Quorn, chickpea and mushroom burgers

Quorn, chickpea and mushroom burgers

by Nancy Anne Harbord

White Bean, Feta and Mint Salad

White bean, feta and mint salad

by Dannii Martin

A feast of winter vegetables with silken tofu aioli

Winter vegetables with silken tofu aioli

by Nancy Anne Harbord

Vegan baked beans recipe

Vegan baked beans

by Becca Pusey

Baba ganoush and Brussels sprouts flatbread with feta, hazelnuts and mint

Baba ganoush and Brussels sprouts flatbread with feta, hazelnuts and mint

by The Kitchen with Great British Chefs

Roasted vegetable chickpea pâté

Roasted vegetable chickpea pâté

by Becca Pusey

Root vegetable tarte Tatin

Root vegetable tarte Tatin

by Food Urchin

Brown-butter pumpkin with goat cheese and sage

Brown-butter pumpkin with goat's cheese and sage

by James Ramsden

Mumbai Sandwich

Mumbai sandwich

by Helen Graves

Wild mushroom palmiers with green olive and truffle tapenade

Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland

Low-calorie smoky chilli with vegetables and beans

Low-calorie smoky chilli with vegetables and beans

by Karen Burns-Booth

Quorn Mexican lasagne

Quorn Mexican lasagne

by Helen Jessup

Barbcued hispi cabbage with miso butter and goma dressing

Barbecued hispi cabbage with miso butter and goma dressing

by The Kitchen with Great British Chefs

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

by Selina Periampillai

Curry for Change

by Urvashi Roe

Quorn steak strip and onion pie

Quorn steak strip and onion pie

by Helen Jessup

Sweet potato and black bean chilli

Sweet potato and black bean chilli

by Monica Shaw

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Spring vegetable pie

Spring vegetable pie

by Food Urchin

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Vegan mushroom, chestnut and thyme pithivier

Vegan mushroom, chestnut and thyme pithivier

by Karen Burns-Booth

Egg Rougaille

by Selina Periampillai

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

Beetroot, lentil, squash and paneer spring rolls

Beetroot, lentil, squash and paneer spring rolls

by Deena Kakaya

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Mushroom noodle soup

Mushroom noodle soup

by Hungry Female

Title: Pumpkin, goat’s cheese and fig tart with lemon thyme

Pumpkin, goat’s cheese and fig tart with lemon thyme

by Elly McCausland

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

Orange and almond polenta bundt cake

Orange and almond polenta bundt cake

by Chantelle Nicholson

Veg Pulao Recipe

Vegetable pulao

by Alfred Prasad

Imam biyaldi (Turkish baked tomato and aubergine)

Imam bayildi (Turkish baked tomato and aubergine)

by Andrew MacKenzie

Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing

by Ollie Moore

Healthy gazpacho with fermented vegetables

Healthy gazpacho with fermented vegetables

by Fabrizio Marino

Braised mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto

Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto

by Chantelle Nicholson

Tetsuya egg

Tetsuya egg with spinach and asparagus salad

by Fabrizio Marino

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

by Chantelle Nicholson

Courgette and tomato gratin

Courgette and tomato gratin

by Bryn Williams

Smoked aubergine

Smoked aubergine

by Alfred Prasad

Tempura vegetables with paper of raw vegetables

Tempura vegetables with paper of raw vegetables

by Fabrizio Marino

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Hot mixed vegetables on toasted baps

by Alfred Prasad

Purple sprouting broccoli with hazelnuts

Purple sprouting broccoli with hazelnuts

by Josh Eggleton

Fennel and orange quinoa salad recipe

Sous vide fennel and orange quinoa salad

by Shaun Rankin

Moong lentils (yellow dahl)

Moong lentils (yellow dhal)

by Alfred Prasad

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Crispy vegetable fritters

Crispy vegetable fritters

by Colin McGurran

Happiness vegan cardamon sponge

'Happiness' – vegan cardamom sponge

by Fabrizio Marino

Tarkari Handi

by Alfred Prasad

Chettinad mushroom

Chettinad mushroom

by Alfred Prasad

Tamarind salad recipe

by Peter Joseph

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

'The centre of the world' – risotto with ginger, shitake mushroom, daikon and miso sauce

'The centre of the world' – risotto with ginger, shiitake mushroom, daikon and miso sauce

by Fabrizio Marino

Cherry tomato gazpacho

Cherry tomato gazpacho

by Tom Aikens

Spicy aubergine salad

Spicy aubergine salad

by Martin Wishart

Vegan tiramisu

by Fabrizio Marino

Vegan pumpkin meringue pie

Vegan pumpkin meringue pie

by Chantelle Nicholson

Risotto with garlic and chilli

Risotto with garlic and chilli

by Costardi Brothers

Pea purée

by Will Holland

Butterfly salad

Butterfly salad

by Fabrizio Marino

Rolled and roasted cabbage leaves with chestnut and cranberry tabouleh

Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice

by Joey O'Hare

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Sesame tofu nori wraps with carrot and ginger dipping sauce

Sesame tofu nori wraps with carrot and ginger dipping sauce

by Kate Doran

Gazpacho

by Urvashi Roe

Creamy Aubergine Curry with Sag Aloo

Creamy aubergine curry with sag aloo

by Dannii Martin

Barbecued broccoli with satay sauce, charred lime, toasted peanut, coriander

Barbecued broccoli with satay sauce, charred lime, smoked peanut, coriander

by The Kitchen with Great British Chefs

Spiced roast potatoes with coriander, cumin and black pepper

Spiced roast potatoes with coriander, cumin and black pepper

by Sumayya Usmani

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

by Rob Howell, Root

Roasted Carrot, Mung Bean, Quinoa and Tomato Salad

Roasted carrot, mung bean, tomato and quinoa salad

by Deena Kakaya

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Vegan Siu Mai Dumplings

Vegan siu mai dumplings

by Nazima Pathan

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Spicy vegan sausage rolls

Spicy vegan sausage rolls

by Jacqueline Meldrum

Sweet Potato Falafel Recipe

Sweet potato falafel

by Victoria Glass

Gluten-Free Vegan Banana Bread

Gluten-free vegan banana bread

by Victoria Glass

Vegan rosemary and lemon shortbread

Vegan rosemary and lemon shortbread

by Monica Shaw

Scrambled tofu

by Monica Shaw

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Vegan chocolate and prune brownies

Vegan chocolate and prune brownies

by Jacqueline Meldrum

Slow cooker ratatouille

Slow cooker ratatouille

by Becca Pusey

Potato shak (Gurjerati potato curry)

Potato shak (Gujarati potato curry)

by Urvashi Roe

Vegan burrito

by David and Charlotte Bailey

Curried Bulgur Wheat Salad

Curried bulgur wheat salad

by Becca Pusey

Vegan spiced rice pudding

Vegan spiced rice pudding

by Jacqueline Meldrum

Lentil cabbage miso bake with roast vegetables

Lentil cabbage miso bake with roast vegetables

by Monica Shaw

Vegan baked beans recipe

Vegan baked beans

by Becca Pusey

Blackberry and apple cinnamon crumble cake

Blackberry and apple cinnamon crumble cake

by Henrietta Inman

Broad bean guacamole

Broad bean guacamole

by Monica Shaw

Vegan raspberry, almond, sherry and saffron trifle

by Mildreds Vegan Cookbook

Winter vegan moussaka

Winter vegan moussaka

by The Kitchen with Great British Chefs

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Aquafaba meringues

Aquafaba meringues

by Mildreds Vegan Cookbook

Wild mushroom palmiers with green olive and truffle tapenade

Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland

Smokey chipotle kale crisps

Smokey chipotle kale crisps

by Deb Durrant

Espresso creme caramel with pistachio biscotti

Vegan espresso crème caramel with pistachio biscotti

by Mildreds Vegan Cookbook

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Curry for Change

by Urvashi Roe

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Vegan pancakes

by Ella Timney

Barbecue celeriac burger

Barbecued celeriac burger

by The Kitchen with Great British Chefs

Sweet potato and black bean chilli

Sweet potato and black bean chilli

by Monica Shaw

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Vegan Irish coffee

Vegan Irish coffee

by The Kitchen with Great British Chefs

Vegan mushroom, chestnut and thyme pithivier

Vegan mushroom, chestnut and thyme pithivier

by Karen Burns-Booth

Vegan chocolate pear brownie cake

Vegan pear and chocolate brownie cake

by Jacqueline Meldrum

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Vegan white russian

Vegan White Russian

by The Kitchen with Great British Chefs

Vegan pesto

by The Kitchen with Great British Chefs

Marinated courgettes with salsa verde and toasted almonds

by Chantelle Nicholson

Macadamia nuts with black olives

Macadamia nuts with black olives

by Martin Wishart

Mini red onion marmalade tarts with blue cheese, pickled walnut and pear

Mini red onion marmalade tarts with blue cheese, pickled walnut and pear

by Nathan Outlaw

Dauphine potatoes with crème fraîche

Dauphine potatoes with crème fraîche

by Martin Wishart

Pickled ewes milk cheese and watermelon salad

Pickled ewes milk cheese and watermelon salad

by Josh Eggleton

Savoury choux buns

Savoury choux buns

by Martin Wishart

Wild mushroom and roast garlic tumbleweed

Wild mushroom and roast garlic 'tumbleweeds'

by Nigel Haworth

Roquefort and cranberry endives

Roquefort and cranberry endives

by Bruno Loubet

Thyme crackers

by Nathan Outlaw

Mini pumpkin and ricotta tarts

Organic mini pumpkin and ricotta tarts with spiced honey

by Tom Aikens

Wild mushroom choux buns

Wild mushroom choux buns

by Bruno Loubet

Red pepper purée with goat's cheese

Red pepper purée with goat's cheese

by Kevin Mangeolles

Mini quail egg quiches

Mini quail egg quiches

by Andrew Sheridan

Goats cheese rounds with honey, walnut, rocket and umeboshi

Goat's cheese rounds with honey, walnut, rocket and umeboshi

by Food Urchin

Balsamic tomato and pesto canapés

Balsamic tomato and pesto canapés

by Jacqueline Meldrum

Le Gruyère AOP and tomato choux fritters

Le Gruyère AOP and tomato choux fritters

by Nancy Anne Harbord

Blue cheese filo bites with pears and pecan

Blue cheese filo bites with pears and pecan

by Anne Faber

Roasted carrot and chickpea salad

Roasted carrot and chickpea salad

by Becca Pusey

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

Lettuce soup

by Anna Tobias

Cauliflower shawarma wrap with smoked yoghurt

Cauliflower shawarma wrap with smoked yoghurt

by The Kitchen with Great British Chefs

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Crispy stuffed courgette flower with tomato fondue and basil sauce

Crispy stuffed courgette flower with tomato fondue and basil sauce

by Cornelius Gallagher

Mixed roasted vegetables with blue cheese sauce

Mixed roasted vegetables with blue cheese sauce

by Rosana McPhee

Charred cucumber with miso crème fraiche

Charred cucumber with miso crème fraiche

by Ollie Templeton

Celeriac croquette with damson ketchup

Celeriac croquettes

by The Kitchen with Great British Chefs

Creamed corn with onions

Burmese creamed corn with onions

by MiMi Aye

Saffron and pistachio butter Brussels sprouts

Saffron and pistachio butter Brussels sprouts

by Sumayya Usmani

Tomato, olive and thyme canapé

Tomato, olive tapenade and rosemary canapés

by The Kitchen with Great British Chefs

Crispbreads with roasted aubergine pâté and feta

Crispbreads with roasted aubergine pâté and feta

by Rosana McPhee

Sheem Bhaji - Bangladeshi Mangetout Sauté

Sheem bhaji - Bangladeshi mangetout sauté

by Dina Begum

Beetroot and pumpkin soup

Beetroot and pumpkin soup

by Madeleine Shaw

Koji marinated celeriac

Koji-marinated celeriac

by Jun Tanaka

Chickpeas, mango and edamame ‘sundal’

Chickpeas, mango and edamame ‘sundal’

by Alfred Prasad

Cauliflower khasta

Cauliflower khasta

by Rohit Ghai

Fava dip

by Alfred Prasad

Pipirrana

by José Pizarro

Easy pumpkin soup

Easy pumpkin soup

by Marcus Wareing

Ras el hanout ratatouille with basil purée and tabbouleh

by Rishim Sachdeva

Saffron malloreddus with peas, fennel and cherry tomatoes

Saffron malloreddus with peas, fennel and cherry tomatoes

by The Kitchen with Great British Chefs

Teriyaki tofu with pickled cucumber and sesame

Teriyaki tofu with pickled cucumber and sesame

by The Kitchen with Great British Chefs

Vegan banana and chocolate 'nice' cream

Vegan banana and chocolate 'nice' cream

by Kate Doran

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Harissa hasselback courgettes with butterbean and tahini dip and dukkah

Harissa hasselback courgettes with butter bean and tahini dip and dukkah

by The Kitchen with Great British Chefs

Quick-pickled potato salad with capers, olives and artichokes

Quick-pickled potato salad with capers, olives and artichokes

by Pollyanna Coupland

Fasolakia – Greek green beans

Fasolakia – Greek green beans

by The Kitchen with Great British Chefs

Vegan beetroot wellingtons with mulled wine gravy

Vegan beetroot Wellingtons with mulled wine gravy

by The Kitchen with Great British Chefs

Roasted broccoli with hazelnut, tomato sauce and tahini

Roasted broccoli with hazelnut, tomato sauce and tahini

by The Kitchen with Great British Chefs

Quick braised celery and chicpeas

Quick-braised celery and chickpeas

by Anna Tobias

Miso roasted mushroom and chestnut salad with pickled red onion and watercress

Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

by Joey O'Hare

Vegan eggnog

by The Kitchen with Great British Chefs

Truffled cashew cheese

Truffled cashew cheese with seeded crackers and caramelised pears

by Bettina Campolucci Bordi

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

by The Kitchen with Great British Chefs

Potato, parsnip, chestnut and sage terrine

Potato, parsnip, chestnut and sage terrine

by The Kitchen with Great British Chefs

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Mandalay bean fritters

by MiMi Aye

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Charred green beans with sauté potatoes, chermoula and fried almonds

Charred green beans with sauté potatoes, chermoula and fried almonds

by The Kitchen with Great British Chefs

Vegan labneh, radish top sauce, courgette and broad bean salad

Vegan labneh, radish top sauce, courgette and broad bean salad

by Joey O'Hare

Aubergine claypot rice

Aubergine claypot rice

by Jeremy Pang

Beetroot and pumpkin soup

Beetroot and pumpkin soup

by Madeleine Shaw

Caramelised white chocolate and miso mousse with espresso tequila granita

Caramelised white chocolate and miso mousse with espresso tequila granita

by Chantelle Nicholson

Chickpeas, mango and edamame ‘sundal’

Chickpeas, mango and edamame ‘sundal’

by Alfred Prasad

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

Chipotle mushrooms and leeks

Chipotle mushrooms and leeks

by Rishim Sachdeva

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime

by Phil Howard

Vegan chickpea and tomato bhuna

Vegan chickpea and tomato bhuna

by Paul Foster

Cheddar beignets with sesame dressing

Cheddar beignets with sesame dressing

by Galton Blackiston

Mini pea and mint tarts

Mini minted pea tartlets

by Howard Middleton

Charred broad beans with St. Jorge cheese and brioche crumbs

Charred broad beans with St. Jorge cheese and brioche crumbs

by Nuno Mendes

Crunchy grapes

by Pascal Aussignac

Red pepper tuiles

Red pepper tuiles

by Tom Aikens

Cheese beignets

Cheese beignets

by Tom Aikens

Fine herb tart

by Russell Bateman

Roquefort pie with aromatic apricots

Roquefort pie with aromatic apricots

by Pascal Aussignac

Goat's curd and beetroot samosa

Goat's curd and beetroot samosa

by Simon Hulstone

Truffle sandwich

Truffle sandwich

by Frances Atkins

Tomato, courgette and aubergine gratin

Tomato, courgette and aubergine gratin

by William Drabble

Macadamia nuts with black olives

Macadamia nuts with black olives

by Martin Wishart

Penne pasta forest

Penne pasta forest

by Josh Eggleton

Barbecued asparagus with rapeseed mayonnaise

Barbecued asparagus with rapeseed mayonnaise

by Galton Blackiston

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple

by Neil Campbell

Spiced whole roast cauliflower with couscous and raisins

Spiced whole roast cauliflower with couscous and raisins

by Bryn Williams

Macaroni cheese recipe

Macaroni cheese with basil and garlic

by Tom Aikens

Onion bhaji

by Alfred Prasad

Spicy gazpacho

by Agnar Sverrisson

Red Kuri squash and goat's cheese manti

Red Kuri squash and goat's cheese manti

by Neil Campbell

Mini red onion marmalade tarts with blue cheese, pickled walnut and pear

Mini red onion marmalade tarts with blue cheese, pickled walnut and pear

by Nathan Outlaw

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

Barbecued pizza topped with asparagus, broad beans and fennel

Barbecued pizza topped with asparagus, broad beans and fennel

by Frances Atkins

Roasted Jerusalem artichoke in Teramiso and Ginger Syrup

Roasted Jerusalem artichoke in teramiso and ginger syrup

by Shuko Oda

Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

by Mark Dodson

Hyderabadi biryani of vegetables in a pumpkin shell

Hyderabadi biryani of vegetables in a pumpkin shell

by Vivek Singh

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

Bharwan paneer

by Alfred Prasad

English peas with nasturtium ice cream and pea velouté

English peas with nasturtium ice cream and pea velouté

by Josh Overington

Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

by Chantelle Nicholson

Grilled salad

by Simon Rogan

Artichokes barigoule

Artichokes barigoule

by Martin Wishart

Shiro misoshiru uguisu tofu – white miso soup with edamame tofu

Shiro misoshiru uguisu tofu – white miso soup with edamame tofu

by Hideki Hiwatashi

Black Sea fondue with hellim loaf

Black Sea fondue with hellim loaf

by Selin Kiazim

Three Beets, Yellow, Red & Candied, Pickles Shallot Hearts, Horseradish, Herbs and Flowers

Sous vide three beets with pickled shallots and horseradish

by Lisa Goodwin-Allen

Kothu parotta

by Alfred Prasad

Sweetcorn makhni on toast

Sweetcorn makhni on toast

by Alfred Prasad

Plum tomato bruschetta with poached eggs

Plum tomato bruschetta with poached eggs

by Marcus Wareing

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Savoury choux buns

Savoury choux buns

by Martin Wishart

Vegetable ramen

Root vegetable ramen with potato noodles

by Richard Bainbridge

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

by Chantelle Nicholson

Paneer tikka

by Alfred Prasad

Paneer and pepper naanza (Indian pizza)

Paneer and pepper naanza (Indian pizza)

by Vivek Singh

Vegetarian lasagne

Vegetarian lasagne

by Andy Waters

Heritage beetroot with burrata and pickled walnuts

Heritage beetroot with burrata and pickled walnuts

by Galvin brothers

Dahl makhni

by Alfred Prasad

Brussels sprouts and sprout tops, miso butter, crispy shallots

Sous vide brussels sprouts and sprout tops with miso butter and cashews

by Chantelle Nicholson

Slow-cooked Portobello mushrooms, caramelised celeriac, remoulade and thyme

Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme

by Chantelle Nicholson

Tomato tortelli, water of provola cheese and basil crisps

Tomato tortelli, water of smoked Provolone cheese and basil crisps

by Ilario Vinciguerra

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

by Galton Blackiston

Pickled ewes milk cheese and watermelon salad

Pickled ewes milk cheese and watermelon salad

by Josh Eggleton

Tomato mac 'n' cheese

by Marcello Tully

Crunchy polenta, asparagus and peas

Crunchy polenta, asparagus and peas

by Alessandro Gavagna

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

Ravioli of goat's cheese

Ravioli of goat's cheese

by Andy Waters

Roasted aubergine with burrata, basil and confit tomato

Roasted aubergine with burrata, basil and confit tomato

by Angelo Sabatelli

Garden beetroot terrine

Garden beetroot terrine

by Raymond Blanc

Laverbread ravioli with roasted onion stock and Welsh beach vegetables

Laverbread ravioli with roasted onion stock and Welsh beach vegetables

by Alyn Williams

Pumpkin velouté with wild mushrooms

Pumpkin velouté with wild mushrooms

by Colin McGurran

Ricotta with organic peas, broad beans and gremolata

Ricotta with organic peas, broad beans and gremolata

by Tom Aikens

Wild mushroom choux buns

Wild mushroom choux buns

by Bruno Loubet

Salad Shirazi

by Greg Malouf

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

Buttered basil linguine with tomato and chilli sauce and cheddar sauce

by Galton Blackiston

Leek crumble

by Marcus Wareing

Mini quail egg quiches

Mini quail egg quiches

by Andrew Sheridan

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin tortellini with chestnuts and a sage beurre noisette

by Stephen Crane

Cheddar scones with pickled celery and grilled figs

Cheddar scones with pickled celery and grilled figs

by Nathan Outlaw

Broccoli stalk with confit egg and blue cheese

Broccoli stalk with confit egg and blue cheese

by Ivan Tisdall-Downes

Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

by Andy Waters

Burrata and blood orange recipe

Burrata and blood orange salad

by Francesco Mazzei

Mini pumpkin and ricotta tarts

Organic mini pumpkin and ricotta tarts with spiced honey

by Tom Aikens

Aubergine and paneer bhaja

Aubergine and paneer bhaja

by Dayashankar Sharma

Thyme crackers

by Nathan Outlaw

Pea bhaji recipe

by Josh Eggleton

Roquefort and cranberry endives

Roquefort and cranberry endives

by Bruno Loubet

Cannelloni with spinach, pumpkin and nutmeg

Cannelloni with spinach, pumpkin and nutmeg

by Marcus Wareing

Globe and Jerusalem artichokes, crispy skin, truffle

Globe and Jerusalem artichokes, crispy skin, truffle

by Lisa Goodwin-Allen

Honey-baked feta with lavender, thyme and rye crisps

Honey-baked feta with lavender, thyme and rye crisps

by Marcus Wareing

Beetroot, spiced candid pinenuts and smoked goats curd crispbreads

Beetroot, goat's cheese and pine nut crispbreads

by Paul Welburn

Italian ramen salad

Italian ramen salad

by Fabrizio Marino

Fine herb tart

by Russell Bateman

Poached egg, kimchi and almond butter on sourdough toast

Poached egg, kimchi and almond butter on sourdough toast

by Chantelle Nicholson

Pasta with courgette and Parmesan

Pasta with courgette and Parmesan

by William Drabble

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

by Francesco Mazzei

Zafrani Pulao recipe

by Alfred Prasad

Baby spinach and new potato salad with melted Gorgonzola

Baby spinach and new potato salad with melted Gorgonzola

by Andy Waters

Tandoori khumb

by Alfred Prasad

Potato soup

by Andrew MacKenzie

Butternut squash and rosemary terrine, chestnut and Vacherin

Sous vide butternut squash and rosemary terrine, chestnut and Vacherin

by Chantelle Nicholson

Butternut squash ravioli

Butternut squash ravioli

by Andrew MacKenzie

Sweet Greek Salad with Spiced Feta recipe

Sweet Greek salad with spiced feta

by Deena Kakaya

Tomato and courgette khorasan galette

Tomato and courgette khorasan galette

by The Kitchen with Great British Chefs

Sage risotto

by Antonia Klugmann

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Egg tofu katsu sando

Egg tofu katsu sando

by Tātā Eatery

Carciofi alla Giudea – crispy fried artichokes

Carciofi alla Giudea – crispy fried artichokes

by Rosana McPhee

Gluten-free shallot tart tatin

Gluten-free shallot tarte Tatin

by The Kitchen with Great British Chefs

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

Three cheese tapioca pancakes

Three cheese tapioca pancakes

by Rosana McPhee

Mpourekakia (mini aubergine pies)

Mpourekakia (mini aubergine pies)

by Rosana McPhee

Charred green beans with sauté potatoes, chermoula and fried almonds

Charred green beans with sauté potatoes, chermoula and fried almonds

by The Kitchen with Great British Chefs

Maitre D'hotel butter

Maître d'Hôtel butter

by The Kitchen with Great British Chefs

Goats cheese rounds with honey, walnut, rocket and umeboshi

Goat's cheese rounds with honey, walnut, rocket and umeboshi

by Food Urchin

Summer cucumber soup with crème fraîche dusted with shichimi pepper

Summer cucumber soup with crème fraîche dusted with shichimi pepper

by Rosana McPhee

Cheshire (cat) cheese and English garden herb quiches

Cheshire cheese and English garden herb quiches

by Helen Graves

Calzone di verdura – Calzone of swiss chard, mozzarella, pine nuts and raisins

Calzone di verdura – Swiss chard, mozzarella, pine nut and raisin calzone

by The Kitchen with Great Italian Chefs

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Brie, cranberry and red onion pithivier

Brie, cranberry and red onion pithivier

by The Kitchen with Great British Chefs

Creamy dijon mushrooms on toasted brioche

Creamy Dijon mushrooms on toasted brioche

by The Kitchen with Great British Chefs

Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

by The Kitchen with Great British Chefs

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

by The Kitchen with Great British Chefs

Mushroom shorba with Piccolo tomato chutney

Mushroom shorba with Piccolo tomato chutney

by Food Urchin

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Caulliflower cheese soup

Cauliflower cheese soup with croutons

by The Kitchen with Great British Chefs

Walnut mayonnaise

Walnut mayonnaise

by Pollyanna Coupland

Artichokes with hazelnut butter

Artichokes with hazelnut butter

by Food Urchin

Leafy celery, Devon Blue, roasted squash and pickled walnuts

Leafy celery, Devon Blue, roasted squash and pickled walnut salad

by Joe Fox

Curried squash tartlet with apple and chicory salad

Curried squash tartlet with apple and chicory salad

by The Kitchen with Great British Chefs

Sichuan-style liang mian - cold noodle salad

Sichuan-style liang mian – cold noodle salad

by Ching He Huang

Almond butter and smashed raspberry stuffed French toast

Almond butter and smashed raspberry stuffed vegan French toast

by Bettina Campolucci Bordi

Tofu-fried rice

Vegan tofu-fried rice

by Joey O'Hare

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing

by The Kitchen with Great British Chefs

Balsamic tomato and pesto canapés

Balsamic tomato and pesto canapés

by Jacqueline Meldrum

Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon tagine

by The Kitchen with Great British Chefs

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orange

by The Kitchen with Great British Chefs

Courgette fritters

Easy courgette fritters

by Sally Abé

Mug dhal bhuna

Bangladeshi mug dhal bhuna

by Dina Begum

Chestnut pasta

by Monica Shaw

Artichoke, lemon and white bean pâté with pickled shallots and toasted pumpkin seeds

Artichoke, lemon and white bean pâté crispbreads

by Pollyanna Coupland

Jersey Royals with asparagus, rhubarb and buttermilk

Jersey Royals with asparagus, rhubarb and buttermilk

by Ollie Templeton

Cheesy roasted squash lasagne with spinach and walnut pesto

Cheesy roasted squash lasagne with spinach and walnut pesto

by Becca Pusey

Spinach and curd roulade

Spinach and curd roulade

by Anna Tobias

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

Grilled mushrooms with rosemary, garlic and soy butter

by Ben Tish

Fasolakia – Greek green beans

Fasolakia – Greek green beans

by The Kitchen with Great British Chefs

Mini filo homity pies

Mini filo homity pies

by Helen Jessup

Brie, red cabbage and pistachio pesto sandwich

Brie, red cabbage and pistachio pesto sandwich

by The Kitchen with Great British Chefs

Glamorgan sausages

Glamorgan sausages

by John Torode

Broad bean guacamole

Broad bean guacamole

by Monica Shaw

Stuffed picnic loaf

Stuffed picnic loaf

by Jacqueline Meldrum

Roasted broccoli with hazelnut, tomato sauce and tahini

Roasted broccoli with hazelnut, tomato sauce and tahini

by The Kitchen with Great British Chefs

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

Le Gruyère AOP and tomato choux fritters

Le Gruyère AOP and tomato choux fritters

by Nancy Anne Harbord

Benugi – Spicy aubergine fritters

Beguni – Bangladeshi aubergine fritters

by Dina Begum

Runner bean and ricotta pie

Runner bean and ricotta pie

by Anna Tobias

Blue cheese filo bites with pears and pecan

Blue cheese filo bites with pears and pecan

by Anne Faber

Salt-baked beetroot with whipped ricotta, apple and hazelnut

Salt-baked beetroot with whipped ricotta, apple and hazelnut

by The Kitchen with Great British Chefs

Gluten-free chestnut, mushroom and parsnip pie

Gluten-free chestnut, mushroom and parsnip pie

by Howard Middleton

Cheese and sweet chermoula aubergines

Cheese and sweet chermoula aubergines

by Nargisse Benkabbou

Dimer Aloo Chop – Potato and Egg Croquettes

Dimer alur chop – Bangladeshi potato and egg croquettes

by Dina Begum

Puy lentil bolognese

Puy lentil Bolognese

by The Kitchen with Great British Chefs

Swede, onion and cheese pie

Swede, onion and cheese pie

by Anna Tobias

Flautas de papa – crispy potato tacos

Flautas de papa – crispy potato tacos

by Nud Dudhia (Breddos Tacos)

Our ultimate nut roast

Our ultimate nut roast

by The Kitchen with Great British Chefs

Harissa hasselback courgettes with butterbean and tahini dip and dukkah

Harissa hasselback courgettes with butter bean and tahini dip and dukkah

by The Kitchen with Great British Chefs

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Marrow and cheddar soufflé

Marrow and cheddar soufflé

by Anna Tobias

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

Mini mushroom tartlets

Mini mushroom tartlets

by Helen Graves

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

Makhni paneer with mint paratha

Makhni paneer with mint paratha

by Anjum Anand

Pea and Quorn kofta curry

Pea and Quorn kofta curry

by Deena Kakaya

Spiced lentil, nut and vegetable roast recipe

Spiced lentil, nut and vegetable roast

by Hari Ghotra

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Vegan gravy

by The Kitchen with Great British Chefs

Courgettes with crispy quinoa and roasted yeast sauce

Courgettes with crispy quinoa and roasted yeast sauce

by Tomas Lidakevicius

Teriyaki tofu with pickled cucumber and sesame

Teriyaki tofu with pickled cucumber and sesame

by The Kitchen with Great British Chefs

Salted watermelon salad with mint, almond, cucumber and chilli

Salted watermelon salad with mint, almond, cucumber and chilli

by The Kitchen with Great British Chefs

Sweet leek and mushroom open-topped pie

Sweet leek and mushroom open-topped pie

by Anna Jones

Purple sprouting broccoli with fermented tofu

Purple sprouting broccoli with fermented tofu

by Larkin Cen

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Avocado and citrus salad

Avocado and citrus salad

by Bruno Loubet

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

Roasted Jerusalem artichoke in Teramiso and Ginger Syrup

Roasted Jerusalem artichoke in teramiso and ginger syrup

by Shuko Oda

Vada pav

by Rohit Ghai

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

Slow-cooked aubergines, tamarind, roasted onion, white bean purée

by Chantelle Nicholson

Coconut mousse with passion fruit, lime and roasted pineapple

Vegan coconut mousse with passion fruit, lime and roasted pineapple

by Chantelle Nicholson

Rhubarb panna cotta, poached rhubarb, warm almond cakes

Rhubarb panna cotta, poached rhubarb, warm almond cakes

by Chantelle Nicholson

Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

by Anna Hansen

Roasted leeks, farro, zhoug and cashew ‘butter’

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

Spiced roast cauliflower with toasted sesame dressing and green chilli chutney

by Chantelle Nicholson

Chestnut mushrooms with dashi, sour onions and gooseberry 'boshi'

Chestnut mushrooms with dashi, sour onions and gooseberry 'boshi'

by Neil Campbell

Hot and sour dashi ramen

Hot and sour dashi ramen

by Larkin Cen

English asparagus with tahini verde and miso aioli

English asparagus with tahini verde and miso aioli

by Chantelle Nicholson

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

by Chantelle Nicholson

Seasonal kakiage tempura and Hōjicha salt

Kakiage tempura

by Shuko Oda

Vegan chocolate sorbet

Vegan chocolate gelato

by Cristina Bowerman

Sheem Bhaji - Bangladeshi Mangetout Sauté

Sheem bhaji - Bangladeshi mangetout sauté

by Dina Begum

Butternut squash and black olive stuffing

Vegan butternut squash and olive stuffing

by The Kitchen with Great British Chefs

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Broccoli, leek and potato soup

Broccoli, leek and potato soup

by The Kitchen with Great British Chefs

Carciofi alla Giudea – crispy fried artichokes

Carciofi alla Giudea – crispy fried artichokes

by Rosana McPhee

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

Beetroot and roasted almond dip

by Tess Ward

Fried aubergines with date syrup and zhoug

Fried aubergines with date syrup and zhoug

by Helen Graham (Bubala)

Vegan moussaka and tzatziki

Vegan moussaka and tzatziki

by Bettina Campolucci Bordi

Mushroom broth with mushroom, miso and udon noodles

Vegan mushroom miso soup with udon noodles

by The Kitchen with Great British Chefs

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

Chocolate and roasted cashew nut butter

Vegan chocolate and cashew nut butter

by Urvashi Roe

Beetroot and carrot coleslaw

Beetroot and carrot coleslaw

by Monica Shaw

Vegan baileys

Vegan Irish cream liqueur

by The Kitchen with Great British Chefs

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

Sweetcorn millet, king oyster mushrooms and crispy cavolo nero

by The Kitchen with Great British Chefs

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon tagine

by The Kitchen with Great British Chefs

Ciammotta – Summer vegetable stew

Ciammotta – summer vegetable stew

by The Kitchen with Great Italian Chefs

Tofu-fried rice

Vegan tofu-fried rice

by Joey O'Hare

Almond butter and smashed raspberry stuffed French toast

Almond butter and smashed raspberry stuffed vegan French toast

by Bettina Campolucci Bordi

Benugi – Spicy aubergine fritters

Beguni – Bangladeshi aubergine fritters

by Dina Begum

Gingerbread pudding with toffee sauce

Vegan gingerbread sticky toffee pudding

by Aimee Ryan

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

Ultimate vegan Christmas sandwich

Ultimate vegan Christmas sandwich

by The Kitchen with Great British Chefs

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing

Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing

by Joey O'Hare

Salsa roja

by Nud Dudhia (Breddos Tacos)

Dairy-free almond ice cream

Dairy-free almond ice cream

by Karen Burns-Booth

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

Mug dhal bhuna

Bangladeshi mug dhal bhuna

by Dina Begum

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

BBQ aloo chaat

Barbecued aloo chaat

by The Kitchen with Great British Chefs

Salted watermelon salad with mint, almond, cucumber and chilli

Salted watermelon salad with mint, almond, cucumber and chilli

by The Kitchen with Great British Chefs

Vegan gravy

by The Kitchen with Great British Chefs

Baba ganoush

by The Kitchen with Great British Chefs

Roast cauliflower with cauliflower kimchi and pickled raisins

Roast cauliflower with cauliflower kimchi and pickled raisins

by Rishim Sachdeva

Tostada with Jerusalem artichoke, pico de gallo and broad bean 'guacamole'

by Rishim Sachdeva

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

Kimchi fritters with sprunion top mayo

by Chantelle Nicholson

Root vegetable and chestnut bolognese with bucatini and yeasted nut pesto

by Phil Howard

Spicy gazpacho

by Agnar Sverrisson

Beetroot, lentil, squash and paneer spring rolls

Beetroot, lentil, squash and paneer spring rolls

by Deena Kakaya

Low-calorie Singapore noodles

Low-calorie Singapore noodles

by Karen Burns-Booth

Panelle, grilled Romano peppers, avocado and egg

Panelle with grilled Romano peppers, avocado and egg

by Genevieve Taylor

Mini pea and mint tarts

Mini minted pea tartlets

by Howard Middleton

Red pepper tuiles

Red pepper tuiles

by Tom Aikens

Charred broad beans with St. Jorge cheese and brioche crumbs

Charred broad beans with St. Jorge cheese and brioche crumbs

by Nuno Mendes

Roquefort pie with aromatic apricots

Roquefort pie with aromatic apricots

by Pascal Aussignac

Goat's curd and beetroot samosa

Goat's curd and beetroot samosa

by Simon Hulstone

Uguisu tofu

by Hideki Hiwatashi

Nettle risotto, goat's cheese, pollen and lavender

Nettle risotto, goat's cheese, pollen and lavender

by Eugenio Boer

Tortellini with ricotta, Mediterranean herbs and spring vegetables

Tortellini with ricotta, Mediterranean herbs and spring vegetables

by Massimo Spigaroli

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Tamago nigiri

by Hideki Hiwatashi

Avocado and citrus salad

Avocado and citrus salad

by Bruno Loubet

Orange and pink risotto

Orange and pink risotto

by Josh Eggleton

Butternut squash velouté with toasted pumpkin seeds

Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller

Peela pulao - lemon rice with cashew nuts

Peela pulao – lemon rice with cashew nuts

by Asma Khan

Spicy tomato soup with basil oil

Spicy tomato soup with basil oil

by Michael Caines

Marinate tofu, quinoa, peanut, chilli and mango salad

Marinated tofu, quinoa, peanut, chilli and mango salad

by Martin Wishart

Ricotta-filled arancino

Ricotta-filled arancina

by Accursio Craparo

Truffle sandwich

Truffle sandwich

by Frances Atkins

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Confit mushrooms with egg, sourdough crackers and salsa verde

Confit mushrooms with egg, sourdough crackers and salsa verde

by Ivan Tisdall-Downes

Lancashire cheese puffs

Lancashire cheese puffs

by Stosie Madi

Patatas Bravísimas

by Angel Zapata Martin

Jerusalem artichoke jacket potato

Jerusalem artichoke 'jacket potatoes'

by Luke Holder

Artichokes with raisins, pine nuts and apricots

Jerusalem artichokes with raisins, pine nuts and apricots

by Angel Zapata Martin

Caramelise jerusalem artichoke soup, with burnt pear and walnut

Caramelised Jerusalem artichoke soup with burnt pear and walnut

by Chantelle Nicholson

Carrot and brown butter purée

Carrot and brown butter purée

by Matthew Tomkinson

Potato ring, truffle mousse

Potato ring with truffle mousse

by Richard Bainbridge

Gratin dauphinois

Gratin dauphinois

by Bryan Webb

Braised mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto

Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto

by Chantelle Nicholson

Red butternut squash curry with mushrooms and spinach

Red butternut squash curry with mushrooms and spinach

by Peter Gordon

Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

by Nigel Mendham

Winter coleslaw recipe

Winter coleslaw

by Anna Hansen

Mushroom risotto with Parmesan and truffle oil

Mushroom risotto with Parmesan and truffle oil

by Paul Heathcote

Turmeric and curry leaf parsnips

Turmeric and curry leaf roast parsnips

by Anna Hansen

Mushroom sandwich with pine nuts, raisins and capers

Mushroom sandwich with pine nuts, raisins and capers

by Cristina Bowerman

Cavolo nero with hazelnut pesto

Cavolo nero with hazelnut pesto

by Jun Tanaka

Easy roasties recipe

by Lisa Goodwin-Allen

Spanish omelette

Spanish omelette

by Galvin brothers

Organic carrots cooked in goat's whey with caviar, watercress and goat's curd

Organic carrots cooked in goat's whey with caviar, watercress and goat's curd

by Kevin Mangeolles

Saffron and cinnamon roast cauliflower, roast pear, basmati and wild rice salad, with tahini, zhug, crispy kale

Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug

by Anna Hansen

Beetroot Poriyal

Beetroot poriyal

by Atul Kochhar

Essential aubergine

'Essential aubergine' – sous vide aubergine with pesto and passata

by Costardi Brothers

Salad of autumn vegetables with goat's curd and cobnuts

Salad of autumn vegetables with goat's curd and cobnuts

by Galvin brothers

Potted wild mushrooms with tapenade

Potted wild mushrooms with spelt and oat rolls

by Dominic Chapman

Pasta Nerano

by Robin Gill

Vegetarian haggis

Vegetarian haggis

by Graham Campbell

Pomme soufflé

by Daniel Clifford

Courgette sabzi

Courgette sabzi

by Asma Khan

Aubergine curry

Brinjal bhaji – aubergine curry

by Atul Kochhar

Urfa chilli and garlic roast potatoes

Urfa chilli and garlic roast potatoes

by Anna Hansen

Celeriac and blue cheese soup

Celeriac and blue cheese soup

by Marcello Tully

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

by Anna Hansen

Potato pavé with goat’s curd, pumpkin and crispy sage

Potato pavé with goat’s curd, pumpkin and crispy sage

by Charlie Hibbert

Caramelised celeriac mash with spiced walnuts

Caramelised celeriac mash with spiced walnuts

by Chantelle Nicholson

Mozzarella with peas sott'olio, chard and olives

Mozzarella with peas sott'olio, chard and olives

by Ruth Rogers

Butternut squash with makhani sauce, fresh paneer and hazelnut crumb

Butternut squash with makhani sauce, fresh paneer and hazelnut crumb

by Will Bowlby

Grilled sweetcorn with chilli oil-infused butter

Grilled corn with chilli oil-infused butter

by Michael Bremner

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Roast pumpkin and chestnut purée

Roast pumpkin and chestnut purée

by Peter Gordon

Fried Brussel sprouts with lemon, sage and parmesan crumb

Fried Brussels sprouts with lemon, sage and Parmesan crumb

by Luke Holder

Wild garlic, potato & black onion seed soup with marinated feta

Wild garlic, new potato and black onion seed soup with marinated feta

by Anna Hansen

Charred white and green asparagus with pickled egg yolk and pesto

Charred white and green asparagus with pickled egg yolk and pesto

by Josh Eggleton

Chengdu street tofu

Chengdu street tofu

by Andrew Wong

Pesto rosso fusilli with cherry tomatoes and basil

Pesto rosso fusilli with cherry tomatoes and basil

by Paul Ainsworth

Spaghetti in butter and fresh yeast

Spaghettoni in butter and fresh yeast

by Riccardo Camanini

Pastel de Queijo

Pastel de queijo

by Marcello Tully

Paneer jalfrezi

Paneer jalfrezi

by Alfred Prasad

Fermented carrots, miso butter, roast peanut

Fermented carrots with miso butter and roast peanuts

by Michael Bremner

'Margherita made wrong' - margherita pizza

'Margherita made wrong' – margherita pizza

by Franco Pepe

Paccheri with tomato sauce and Parmesan

Paccheri with tomato sauce and Parmesan

by Cerea Brothers

Truffled Jerusalem artichoke gratin

Truffled Jerusalem artichoke gratin

by Paul Welburn

Nasu dengaku – miso grilled aubergine

Nasu dengaku – miso aubergine

by Scott Hallsworth

Salad of wild mushrooms and slow cooked duck egg

Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing

by Russell Brown

Penne with morels, broad beans, English peas, ricotta and preserved lemon

Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon

by Galvin brothers

Autumn Vegetable, Goat’s Curd and Hazelnut Salad with Beetroot Dressing

Autumn vegetable salad with beetroot dressing

by Adam Gray

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Garden scotch eggs

Pea and broad bean scotch eggs

by Chantelle Nicholson

Braised butter beans with wild garlic and goat's curd

Braised butter beans with wild garlic and goat's curd

by Henry Freestone

Tomato salad with guacamole, black garlic and essence vinaigrette

Tomato salad with guacamole, black garlic and essence vinaigrette

by Phil Fanning

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

Fried duck egg with asparagus and truffle

Fried duck egg with asparagus and truffle

by Josh Eggleton

Butternut squash soup

Butternut squash soup

by Dominic Chapman

Pea risotto and cottage cheese

Pea risotto and cottage cheese

by Alyn Williams

Confit piccolo tomatoes with butter beans, chorizo and saffron aioli

Confit Piccolo cherry tomatoes with butter beans, chorizo and saffron aioli

by Emily Watkins

Millet, roast veggies, Pietro’s egg

Millet, roast veggies, Pietro’s egg

by Peter Gordon

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Papaya salad with goat's cheese and brazil nuts

Papaya salad with goat's cheese and brazil nut dressing

by Marcello Tully

'Plum in a Golden Vase' – char siu cheese with plum sauce and pancakes

'Plum in a Golden Vase' – char siu cheese with plum sauce and pancakes

by Andrew Wong

pruple aloo

by Atul Kochhar

Fermented blood orange, whipped ricotta, walnut butter and radicchio salad

Fermented blood orange, whipped ricotta, walnut butter and radicchio salad

by Chantelle Nicholson

Soft polenta with sclopit

Soft polenta with sclopit

by Antonia Klugmann

Pear and ginger chutney

Pear and ginger chutney

by Nathan Outlaw

Taleggio risotto with must and radicchio powder

Taleggio risotto with grape must and radicchio powder

by Lorenzo Cogo

Warm artichoke heart with mushroom stuffing and Hollandaise sauce

Warm artichoke hearts with mushroom stuffing and hollandaise sauce

by Shaun Hill

Paneer rogan josh

Paneer rogan josh with spiced chickpeas

by Atul Kochhar

Agnolotti with burrata and mint

Agnolotti with burrata and mint

by Alessandro Gavagna

Sichuanese aubergine

Sichuanese aubergine

by Andrew Wong

Maple-roasted parsnips with vinegar

Maple-roasted parsnips with red wine vinegar

by Michael Bremner

Braised root vegetables

Braised root vegetables with dill

by Jeremy Lee

Naan bread

by Vivek Singh

Pithod and Bengali spiced vegetable cakes

Pithod and Bengali spiced vegetable cakes

by Vivek Singh

‘Man shall not live by bread alone’ – Panzanella salad

Panzanella salad – ‘Man shall not live by bread alone’

by Fabrizio Marino

Blackberry coulis

Blackberry coulis

by The Kitchen with Great British Chefs

Colcannon

by Chloë King

Halloumi-stuffed falafels

Halloumi-stuffed falafels

by Sally Abé

Chargrilled Romanesco Salad Recipe

Chargrilled romanesco salad

by Monica Shaw

Borek

by Helen Graves

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

by Bettina Campolucci Bordi

Vignarola

by Valeria Necchio

Braised eggs with leeks and za'atar

Braised eggs with leeks and za'atar

by Yotam Ottolenghi

Spring onion, chive and mushroom bao

Spring onion, chive and mushroom bao

by Jeremy Pang

Potato, parsnip, chestnut and sage terrine

Potato, parsnip, chestnut and sage terrine

by The Kitchen with Great British Chefs

Seaweed butter

by The Kitchen with Great British Chefs

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

Carciofi alla giudia – Roman-Jewish fried artichokes

Carciofi alla giudia – fried artichokes

by The Kitchen with Great Italian Chefs

Pici all’aglione

Pici all'aglione – Tuscan hand-rolled pasta with tomato and garlic sauce

by Valeria Necchio

Mushroom and brie-stuffed Yorkshire puddings

Mushroom and brie-stuffed Yorkshire puddings

by Becca Pusey

Polpette di melenzane

Polpette di melanzane – aubergine fritters

by Valeria Necchio

Halloumi with black seed honey

Halloumi with black seed honey

by Helen Graham (Bubala)

Truffled cashew cheese

Truffled cashew cheese with seeded crackers and caramelised pears

by Bettina Campolucci Bordi

Eggs Florentine

Eggs Florentine

by Sally Abé

Melanzane ripiene – Calabrian stuffed aubergine

Melanzane ripiene – Calabrian stuffed aubergines

by Valeria Necchio

Lasagne bastarde

Lasagne bastarde

by Valeria Necchio

Pierogi ruskie

by Ren Behan

Wild garlic velouté

Wild garlic velouté

by The Kitchen with Great British Chefs

Quorn rendang curry

Quorn rendang curry

by Deena Kakaya

Maltaise sauce (Blood orange hollandaise)

Maltaise sauce – blood orange hollandaise

by The Kitchen with Great British Chefs

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Ciammotta – Summer vegetable stew

Ciammotta – summer vegetable stew

by The Kitchen with Great Italian Chefs

Sorrento-style cannelloni

Sorrento-style cannelloni

by The Silver Spoon

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Tempura spring onions with onion purée

Tempura spring onions with onion purée

by Rob Howell, Root

Farinata – Chickpea and rosemary pancake

Farinata – chickpea and rosemary pancake

by The Kitchen with Great Italian Chefs

Sweet and salty nori popcorn

Sweet and salty nori seaweed popcorn

by Kate Doran

Acquasala

Acquasala – Puglian bread salad

by The Kitchen with Great Italian Chefs

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

by Emma Potts

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Kidderton Ash goats’ cheese with pomegranate molasses-baked figs and mint

Kidderton Ash goat's cheese with pomegranate molasses-baked figs and mint

by Helen Graves

Okonomiyaki - sweet potato and cabbage pancakes

Okonomiyaki – sweet potato and cabbage pancakes

by Kate Doran

Hasselback potatoes

Hasselback potatoes

by Sally Abé

Hazelnut and cranberry butter

Cranberry hazelnut butter

by The Kitchen with Great British Chefs

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Pappa al pomodoro

Pappa al pomodoro

by The Kitchen with Great Italian Chefs

Fermented garlic

Fermented garlic

by The Kitchen with Great British Chefs

Brown butter with pink grapefruit and tarragon

Brown butter with pink grapefruit and tarragon

by The Kitchen with Great British Chefs

Pea pesto with wholewheat penne rigate

Pea pesto with whole wheat penne rigate

by Rachel Phipps

Fagioli all’uccelletto – Tuscan baked beans

Fagioli all’uccelletto – Tuscan baked beans

by The Kitchen with Great Italian Chefs

Tomato and pesto tarts

Tomato and pesto tarts

by John Torode

How to Make Gluten-free Pizza

Gluten-free pizza

by Victoria Glass

Almond and rose butter

Rose almond butter

by The Kitchen with Great British Chefs

Coconut rice

by Nisha Thomas

Garam masala butter

Garam masala butter

by The Kitchen with Great British Chefs

Isle of Wight tomatoes with tomato broth

Isle of Wight tomatoes with tomato broth

by Ollie Templeton

Sourdough crispbreads with beetroot pickled eggs and dill and caper yoghurt

Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt

by Louise Robinson

Leek and salsify gratin

Leek and salsify gratin

by The Kitchen with Great British Chefs

Dukkah butter

Dukkah hazelnut butter

by The Kitchen with Great British Chefs

Smokey chipotle kale crisps

Smokey chipotle kale crisps

by Deb Durrant

Confit potato latkes with toum

Confit potato latkes with toum

by Helen Graham (Bubala)

Gruyère and tomato fondue with pesto cheese straws

Le Gruyère AOP and tomato fondue with pesto cheese straws

by The Kitchen with Great British Chefs

Winter guacamole with pomegranate and dukkah

Winter guacamole with pomegranate and dukkah

by Monica Shaw

Artichoke orzotto with toasted pine nuts

Artichoke orzotto with toasted pine nuts

by The Kitchen with Great British Chefs

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Pickled mushrooms

Pickled mushrooms

by Chloë King

Tomatokeftedes - Greek tomato fritters

Tomatokeftedes – Greek tomato fritters

by Rosana McPhee

Gluten-free earl grey tea spiced teacakes

Gluten-free Earl Grey teacakes

by Howard Middleton

Neapolitan pizza

Neapolitan pizza

by The Silver Spoon

Aubergine ‘cochinita pibil’, habanero salsa, x ni pek, jalapeno ash

Aubergine ‘cochinita pibil’, habanero salsa, x ni pek

by Nud Dudhia (Breddos Tacos)

Roast pumpkin and charred onion salad

by John Torode

Pizzoccheri

Pizzoccheri – Lombard buckwheat pasta

by The Kitchen with Great Italian Chefs

Tomato tarte Tatin

Piccolo tomato tarte Tatin

by Louise Robinson

Mostarda di frutta

Mostarda di frutta

by The Kitchen with Great Italian Chefs

Gluten-free torta pasqualina

Gluten-free torta pasqualina

by Pollyanna Coupland

Chilli pickled red cabbage summer rolls

Quick chilli-pickled red cabbage summer rolls

by Pollyanna Coupland

Zuppa di lenticchie di Castelluccio

Zuppa di lenticchie di Castelluccio – Umbrian lentil soup

by Valeria Necchio

Coal-baked onion with chard, labneh and beans

Coal-baked onion with chard, labneh and beans

by Alan Stewart

Pappardelle with rose harissa, black olives and capers

Pappardelle with rose harissa, black olives and capers

by Yotam Ottolenghi

Confit garlic

by The Kitchen with Great British Chefs

Testaroli al pesto

Testaroli al pesto

by Valeria Necchio

Broccoli and Stilton soup

Broccoli and Stilton soup

by Sally Abé

Beetroot and beet tops barley pilaf

Beetroot and beet tops pearl barley pilaf

by Victoria Glass

Kimchi and millet pancakes

Kimchi and millet pancakes

by Niamh Shields

Confit fennel with saffron and harissa

Confit fennel with saffron and harissa

by Helen Graham (Bubala)

Spelt, orange and hazelnut mince pies

Spelt, orange and hazelnut mince pies

by The Kitchen with Great British Chefs

Quick-pickled turnips

Quick-pickled turnips

by Anna Tobias

Sformato

Sformato – spinach and ricotta flan

by The Kitchen with Great Italian Chefs

Cannellini bean herb salad with caper and sultana dressing

Cannellini bean herb salad with caper and sultana dressing

by Louise Robinson

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

Deep-fried panko-crumbed avocado with tahini miso sauce

Baked panko-crumbed avocado fries with tahini miso sauce

by Kate Doran

Chunky butternut squash miso soup with miso and black pepper butter

Chunky butternut squash miso soup with miso and black pepper butter

by Shu Han Lee

Tajarin Burro e Salvia – Tajarin pasta with butter and sage

Tajarin pasta with butter and sage

by Valeria Necchio

Tofu katsu curry

Tofu katsu curry

by Rosana McPhee

Pickled fennel

by Chloë King

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Beetroot and roasted almond dip

by Tess Ward

Greengage, honey and spelt cake

Greengage, honey and spelt cake

by The Kitchen with Great British Chefs

Rotolo di spinaci

Rotolo di spinaci

by The Kitchen with Great Italian Chefs

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Ribollita

Ribollita – Tuscan vegetable and bread soup

by The Kitchen with Great Italian Chefs

Beetroot, shallot and thyme, with raspberry dressing and toasted walnuts

Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts

by Joey O'Hare

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

Missir wot (Ethiopian spiced lentils)

Misir wot (Ethiopian lentil stew)

by The Kitchen with Great British Chefs

Acquacotta

by The Kitchen with Great Italian Chefs

Spiced roast potatoes with coriander, cumin and black pepper

Spiced roast potatoes with coriander, cumin and black pepper

by Sumayya Usmani

Lagane e cicciari – Calabrian wide pasta with chickpeas

Lagane e cicciari – wide pasta with chickpeas

by The Kitchen with Great Italian Chefs

Fusilli Pasta Salad with Kale, Pumpkin and Toasted nuts

Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds

by Karen Burns-Booth

Chilled cucumber and lovage soup

Chilled cucumber and lovage soup

by Anna Tobias

Broccoli, leek and potato soup

Broccoli, leek and potato soup

by The Kitchen with Great British Chefs

Gazpacho

by Urvashi Roe

Caponata bruschetta

Green tomato caponata bruschetta

by Food Urchin

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Beetroot sauerkraut

Beetroot sauerkraut

by Chloë King

Cider and onion soup with grilled cheddar croutons

Cider and onion soup with grilled cheddar croutons

by Karen Burns-Booth

Crisp bread topped with ricotta, sauteed kale, mushrooms and roasted hazelnuts

Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

by Regula Ysewijn

Hong Kong egg bites

Hong Kong egg bites

by Becca Pusey

Licurdia – Tropea onion soup

Licurdia – Tropea onion soup

by The Kitchen with Great Italian Chefs

Rolled and roasted cabbage leaves with chestnut and cranberry tabouleh

Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice

by Joey O'Hare

Honey roasted radishes with chickpeas and herbs

Honey-roasted radishes with chickpeas and herbs

by Anna Jones

Cheesy chard stem gratin served with mustard-dressed chard greens

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

Raspberry pavlova

Raspberry pavlova

by The Kitchen with Great British Chefs

Sweet chilli onion squash with quinoa and kale

Sweet chilli onion squash with quinoa and kale

by Joey O'Hare

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

Aubergine claypot rice

Aubergine claypot rice

by Jeremy Pang

Verdure fritto

by The Kitchen with Great Italian Chefs

Fregola salad with roast spiced cauliflower, saffron, dates and olives

Fregola salad with roast spiced cauliflower, saffron, dates and olives

by Elly McCausland

Kimchi fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms

by Shu Han Lee

Strawberry cheesecake

Strawberry cheesecake

by The Kitchen with Great British Chefs

Watermelon, halloumi, lime-pickled red onions

Watermelon with halloumi and lime-pickled red onions

by Genevieve Taylor

Raspberry meringue roulade

Raspberry meringue roulade

by The Kitchen with Great British Chefs

Roasted garlic and swede hash

Roasted garlic and swede hash

by Luke Holder

Lasagne alla Portofino - Pesto lasagne

Lasagne alla Portofino – pesto lasagne

by The Kitchen with Great Italian Chefs

Marrow chutney

by Anna Tobias

Pan-roasted cauliflower with cashew cream

Pan-roasted cauliflower with cashew cream

by Rob Howell, Root

Asparagus risotto

Asparagus risotto

by The Kitchen with Great British Chefs

Tomato chawanmushi with Piccolo cherry tomato salad

by Robert Thompson

Asparagus with spruce emulsion and seasonal flowers

by Luke French

Roasted aubergine with hemp seed chutney, pomegranate and fresh mint

by Avinash Shashidhara

BBQ aloo chaat

Barbecued aloo chaat

by The Kitchen with Great British Chefs

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

Iranian herb fritters

Iranian herb fritters

by Yotam Ottolenghi

Pear crumble

by Pollyanna Coupland

Carciofi alla romana

Carciofi alla Romana – Roman-style artichokes

by The Kitchen with Great Italian Chefs

Pasta alla sorrentina

Pasta alla sorrentina

by The Kitchen with Great Italian Chefs

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Vegan pancakes

by Ella Timney

Mushroom and chestnut pate with tarragon and fermented cranberries

Mushroom and chestnut pâté with tarragon and fermented cranberries

by Pollyanna Coupland

Barbecue celeriac burger

Barbecued celeriac burger

by The Kitchen with Great British Chefs

Mapo tofu

by Helen Graves

Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew

by Rosana McPhee

Lentil, roast butternut squash and fennel salad

Lentil, roast butternut squash and fennel salad

by Louise Robinson

Wild mushroom dumplings with wasabi foam

Wild mushroom dumplings with wasabi foam

by Tomas Lidakevicius

Pasta alla norma

Pasta alla Norma

by The Kitchen with Great Italian Chefs

Rhubarb and lentil curry

Rhubarb and lentil curry

by Food Urchin

Schlutzkrapfen – Pasta filled with spinach and ricotta

Schlutzkrapfen – pasta filled with spinach and ricotta

by The Kitchen with Great Italian Chefs

Wild garlic pasta dough

Wild garlic pasta dough

by The Kitchen with Great British Chefs

Rye, chocolate and cinnamon banoffee pie

Rye, chocolate and cinnamon banoffee pie

by The Kitchen with Great British Chefs

Borsch

by Alissa Timoshkina

Lentil-stuffed courgettes, ricotta, fresh mint sauce

Lentil-stuffed courgettes with ricotta and fresh mint sauce

by Genevieve Taylor

Grilled Asparagus, Wild Garlic & White Bean Hummus, Spring Onion & Hazelnut Pesto

Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto

by Joey O'Hare

Saffron malloreddus with peas, fennel and cherry tomatoes

Saffron malloreddus with peas, fennel and cherry tomatoes

by The Kitchen with Great British Chefs

Mushroom vol-au-vents

Mushroom vol-au-vents

by The Kitchen with Great British Chefs

Veg top pesto

by Victoria Glass

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

Salt-baked celeriac with whey and brown butter sauce, celeriac crumbs and dill oil

by Restaurant Ö

Tagliatelle with almond and tomato sauce

Tagliatelle with almond and tomato sauce

by Rachel Phipps

Lacto-fermented chilli sauce

Lacto-fermented chilli sauce

by Helen Graves

Marrow chutney

by Anna Tobias

Coco beans with chard, courgettes and basil

by George Ryle

Cauliflower couscous

by Ollie Dabbous

Pan-roasted cauliflower with cashew cream

Pan-roasted cauliflower with cashew cream

by Rob Howell, Root

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

Lacto-fermented chilli sauce

Lacto-fermented chilli sauce

by Helen Graves

Grilled Asparagus, Wild Garlic & White Bean Hummus, Spring Onion & Hazelnut Pesto

Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto

by Joey O'Hare

Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew

by Rosana McPhee

Rhubarb and lentil curry

Rhubarb and lentil curry

by Food Urchin

Mushroom and chestnut pate with tarragon and fermented cranberries

Mushroom and chestnut pâté with tarragon and fermented cranberries

by Pollyanna Coupland

Carciofi alla romana

Carciofi alla Romana – Roman-style artichokes

by The Kitchen with Great Italian Chefs

Neapolitan pizza

Neapolitan pizza

by The Silver Spoon

Sri Lankan green bean curry

Sri Lankan green bean curry

by Kolamba, Soho

Mapo tofu

by Helen Graves

Smoked tofu stir-fry with soba noodles, avocado and grapefruit

Smoked tofu stir-fry with soba noodles, avocado and grapefruit

by Elly McCausland

Pickled mushrooms

Pickled mushrooms

by Chloë King

Winter guacamole with pomegranate and dukkah

Winter guacamole with pomegranate and dukkah

by Monica Shaw

Shichimi togerashi

Shichimi togarashi

by Victoria Glass

Dukkah butter

Dukkah hazelnut butter

by The Kitchen with Great British Chefs

Almond and rose butter

Rose almond butter

by The Kitchen with Great British Chefs

Acquasala

Acquasala – Puglian bread salad

by The Kitchen with Great Italian Chefs

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

by Emma Potts

Hazelnut and cranberry butter

Cranberry hazelnut butter

by The Kitchen with Great British Chefs

Frosted no-bake brownies

Frosted raw vegan brownies

by Angela Field

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Pappa al pomodoro

Pappa al pomodoro

by The Kitchen with Great Italian Chefs

Fermented garlic

Fermented garlic

by The Kitchen with Great British Chefs

Fagioli all’uccelletto – Tuscan baked beans

Fagioli all’uccelletto – Tuscan baked beans

by The Kitchen with Great Italian Chefs

Quorn rendang curry

Quorn rendang curry

by Deena Kakaya

Sweet and salty nori popcorn

Sweet and salty nori seaweed popcorn

by Kate Doran

Sweet potato, ginger and spring onion soup

Sweet potato, ginger and spring onion soup

by The Kitchen with Great British Chefs

Blackberry coulis

Blackberry coulis

by The Kitchen with Great British Chefs

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

Farinata – Chickpea and rosemary pancake

Farinata – chickpea and rosemary pancake

by The Kitchen with Great Italian Chefs

Chargrilled Romanesco Salad Recipe

Chargrilled romanesco salad

by Monica Shaw

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

Swedish nonmeatballz, carrot mash, gravy and nan’s quick pickle

by Bettina Campolucci Bordi

Chilli pickled red cabbage summer rolls

Quick chilli-pickled red cabbage summer rolls

by Pollyanna Coupland

Zuppa di lenticchie di Castelluccio

Zuppa di lenticchie di Castelluccio – Umbrian lentil soup

by Valeria Necchio

Tempura spring onions with onion purée

Tempura spring onions with onion purée

by Rob Howell, Root

Carciofi alla giudia – Roman-Jewish fried artichokes

Carciofi alla giudia – fried artichokes

by The Kitchen with Great Italian Chefs

Pici all’aglione

Pici all'aglione – Tuscan hand-rolled pasta with tomato and garlic sauce

by Valeria Necchio

Greens and caramelised tofu with XO sauce

Greens and caramelised tofu with XO sauce

by Anna Jones

Confit garlic

by The Kitchen with Great British Chefs

Salsa taquero

by Nud Dudhia (Breddos Tacos)

Fruit scraps vinegar

Fruit peel vinegar

by Victoria Glass

Mostarda di frutta

Mostarda di frutta

by The Kitchen with Great Italian Chefs

Pickled fennel

by Chloë King

Beetroot, shallot and thyme, with raspberry dressing and toasted walnuts

Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts

by Joey O'Hare

Cannellini bean herb salad with caper and sultana dressing

Cannellini bean herb salad with caper and sultana dressing

by Louise Robinson

Quick-pickled turnips

Quick-pickled turnips

by Anna Tobias

Farro and borlotti bean soup

Farro and borlotti bean soup

by Giulia Scarpaleggia

Lagane e cicciari – Calabrian wide pasta with chickpeas

Lagane e cicciari – wide pasta with chickpeas

by The Kitchen with Great Italian Chefs

Ribollita

Ribollita – Tuscan vegetable and bread soup

by The Kitchen with Great Italian Chefs

Beetroot sauerkraut

Beetroot sauerkraut

by Chloë King

Vegetable peeling pakoras

Vegetable peel pakoras

by Victoria Glass

Caponata bruschetta

Green tomato caponata bruschetta

by Food Urchin

Licurdia – Tropea onion soup

Licurdia – Tropea onion soup

by The Kitchen with Great Italian Chefs

Sweet chilli onion squash with quinoa and kale

Sweet chilli onion squash with quinoa and kale

by Joey O'Hare

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

Fregola salad with roast spiced cauliflower, saffron, dates and olives

Fregola salad with roast spiced cauliflower, saffron, dates and olives

by Elly McCausland

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Aioli

by Richard Corrigan

Autumn Vegetable, Goat’s Curd and Hazelnut Salad with Beetroot Dressing

Autumn vegetable salad with beetroot dressing

by Adam Gray

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Aloo podi

by Sameer Taneja

Sweet potato and soba-ko fries

Sweet potato fries

by Scott Hallsworth

Chengdu street tofu

Chengdu street tofu

by Andrew Wong

Nasu dengaku – miso grilled aubergine

Nasu dengaku – miso aubergine

by Scott Hallsworth

Asparagus and cucumber salad

Asparagus and cucumber salad

by Paul Ainsworth

‘Man shall not live by bread alone’ – Panzanella salad

Panzanella salad – ‘Man shall not live by bread alone’

by Fabrizio Marino

Cauliflower kimchi pancakes with sprout slaw

Cauliflower kimchi pancakes with sprout slaw

by Chantelle Nicholson

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

Beetroot salad

by Bruno Loubet

Acai, apple and carrot smoothie

Acai, apple and carrot smoothie

by Marcello Tully

pruple aloo

by Atul Kochhar

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Artichokes barigoule

Artichokes barigoule

by Martin Wishart

Green bean salad with white balsamic miso

Green bean salad with white balsamic miso

by Masaki Sugisaki

Aubergine curry

Brinjal bhaji – aubergine curry

by Atul Kochhar

Courgette sabzi

Courgette sabzi

by Asma Khan

Vegan black dal

Vegan black dal

by Sameer Taneja

Beetroot Poriyal

Beetroot poriyal

by Atul Kochhar

Essential aubergine

'Essential aubergine' – sous vide aubergine with pesto and passata

by Costardi Brothers

Caramelised parsnip and coconut soup with parsnip bhajis

Caramelised parsnip and coconut soup with parsnip bhajis

by Chantelle Nicholson

Caramelise jerusalem artichoke soup, with burnt pear and walnut

Caramelised Jerusalem artichoke soup with burnt pear and walnut

by Chantelle Nicholson

Easy roasties recipe

by Lisa Goodwin-Allen

Coconut and pandan sorbet

Coconut and pandan sorbet

by Anna Hansen

Turmeric and curry leaf parsnips

Turmeric and curry leaf roast parsnips

by Anna Hansen

Mushroom sandwich with pine nuts, raisins and capers

Mushroom sandwich with pine nuts, raisins and capers

by Cristina Bowerman

Peela pulao - lemon rice with cashew nuts

Peela pulao – lemon rice with cashew nuts

by Asma Khan

Spicy tomato soup with basil oil

Spicy tomato soup with basil oil

by Michael Caines

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Fava dip

by Alfred Prasad

Marinate tofu, quinoa, peanut, chilli and mango salad

Marinated tofu, quinoa, peanut, chilli and mango salad

by Martin Wishart

Cheddar scones with pickled celery and grilled figs

Cheddar scones with pickled celery and grilled figs

by Nathan Outlaw

Mini filo homity pies

Mini filo homity pies

by Helen Jessup

White gazpacho

by Marcus Wareing

Onion bhaji

by Alfred Prasad

Gladiola petals and spicy violet pearls

Gladiola petals and spicy violet pearls

by Pascal Aussignac

Cheese straws

by Nathan Outlaw

Truffle explosion

Truffle explosion

by Steve Drake

Iced vodka gazpacho

Iced vodka gazpacho

by Marcello Tully

Suffolk beer puffs

Suffolk beer puffs

by Paul Foster

Recipe Collection

Baby leeks with truffle butter sauce and a garlic and herb crumb

Easy vegetarian

Recipe Collection

Vegetarian risotto

Vegetarian risotto

Recipe Collection

Rhubarb and lentil curry

Recipe Collection

Recipe Collection

Vegetarian pasta

Vegetarian pasta

Recipe Collection

Frosted no-bake brownies

Vegan and gluten-free

Recipe Collection

Recipe Collection

Vegan Christmas

Vegan Christmas

Recipe Collection

Coconut mousse with passion fruit, lime and roasted pineapple

Recipe Collection

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