Vegetarian recipes

Vegetarian

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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703 recipes

Potato dauphinoise

Potato dauphinoise

by Josh Eggleton

Sweet Potato Falafel Recipe

Sweet potato falafel

by Victoria Glass

Chickpea and coriander veggie burger with chips and coleslaw

Chickpea and coriander veggie burger with chips and coleslaw

by Josh Eggleton

Shiitake mushroom and cheese fritters with escalivada

Shiitake mushroom and cheese fritters with escalivada

by Peter Gordon

Root vegetable tarte Tatin

Root vegetable tarte Tatin

by Food Urchin

Glamorgan sausages

Glamorgan sausages

by John Torode

Cauliflower with apple, raisin and cheddar

Cauliflower with apple, raisin and cheddar

by Nigel Mendham

Cheesy beany pie

Cheesy bean pie

by Dominic Chapman

Aubergine parmigiana

Aubergine parmigiana

by Marcello Tully

Spicy veggie tacos with guacamole

Spicy veggie tacos with guacamole

by Matthew Tomkinson

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

Cherry tomato gazpacho

Cherry tomato gazpacho

by Tom Aikens

Indo-Thai mango and coconut bhel

Indo-Thai mango and coconut bhel

by Deena Kakaya

Purple sprouting broccoli with hazelnuts

Purple sprouting broccoli with hazelnuts

by Josh Eggleton

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

Baked asparagus cheese

Baked asparagus cheese

by Nathan Outlaw

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

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

by Elly McCausland

English garden salad

English garden salad

by Sally Abé

Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

by Becca Pusey

Butternut squash tostadas with coriander coleslaw

Butternut squash tostadas with coriander coleslaw

by Monica Shaw

Rose harissa, parsnip and paneer puff pastry plait

Rose harissa, parsnip and paneer puff pastry plait

by Deena Kakaya

Vegetarian kedgeree

Vegetarian kedgeree

by Alfred Prasad

Veggie Lancashire hotpots with snowman toasties

Veggie Lancashire hotpots with snowman toasties

by Lisa Goodwin-Allen

Spring vegetable pie

Spring vegetable pie

by Food Urchin

Triple tomato tabbouleh

Triple tomato tabbouleh

by Jacqueline Meldrum

Dauphine potatoes with crème fraîche

Dauphine potatoes with crème fraîche

by Martin Wishart

Spring rolls recipe

Vegetable spring rolls

by Sally Abé

Saag paneer

by Alfred Prasad

Cauliflower "rice" biryani recipe

Cauliflower 'rice' biryani

by Monica Shaw

Creamy Aubergine Curry with Sag Aloo

Creamy aubergine curry with sag aloo

by Dannii Martin

Akara - Black bean fritters

Akara – black bean fritters

by Zoe Adjonyoh

Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

by Selina Periampillai

Crispy vegetable fritters

Crispy vegetable fritters

by Colin McGurran

Vegetable puffs

Vegetable puffs

by Alfred Prasad

Shiitake chive dumplings recipe

Shiitake chive dumplings

by Jeremy Pang

Tarkari Handi

by Alfred Prasad

Asha's egg curry with basmati rice

Egg curry with basmati rice

by Adam Bennett

Butternut squash, Gorgonzola and almonds

Butternut squash, Gorgonzola and almonds

by Gary Jones

Coconut and peanut Quorn chicken

Coconut and peanut Quorn chicken

by Rosana McPhee

Burnt apples with goat's curd, cobnut and watercress

Burnt apples with goat's curd, cobnut and watercress

by Paul Foster

Roasted baby beetroots with hazelnuts, blue cheese and mustard

Roasted baby beetroots with hazelnuts, blue cheese and mustard

by Adam Gray

Brown-butter pumpkin with goat cheese and sage

Brown-butter pumpkin with goat's cheese and sage

by James Ramsden

Crunchy grapes

by Pascal Aussignac

Beetroot, lentil, squash and paneer spring rolls

Beetroot, lentil, squash and paneer spring rolls

by Deena Kakaya

Indian potato cakes

Indian potato cakes

by Alfred Prasad

Cheesy penguin breads

Cheesy penguin breads

by Andy Waters

Quorn, chickpea and mushroom burgers

Quorn, chickpea and mushroom burgers

by Nancy Anne Harbord

Vegan baked beans recipe

Vegan baked beans

by Becca Pusey

Asparagus, crispy pheasant egg and rapeseed mayonnaise

Asparagus, crispy pheasant egg and rapeseed mayonnaise

by Hayden Groves

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

Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing

by Ollie Moore

Chettinad mushroom

Chettinad mushroom

by Alfred Prasad

Burrata with summer salad and chickpea fritters

Burrata with summer salad and chickpea fritters

by Shaun Hill

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

by Anna Hansen

Spiced pumpkin soup

Spiced pumpkin soup

by Monica Shaw

Quorn and Mushroom Stroganoff Recipe

Quorn and mushroom stroganoff with tarragon and tagliatelle

by Food Urchin

Wild mushroom palmiers with green olive and truffle tapenade

Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland

Potage of vegetables with poached duck egg and fresh herbs

Potage of vegetables with poached duck egg and fresh herbs

by Chris Horridge

Red lentil loaf

Red lentil loaf

by Helen Best-Shaw

Egg fu yung

by Becca Pusey

Slow cooker ratatouille

Slow cooker ratatouille

by Becca Pusey

Papdi chaat

by Alfred Prasad

Scorched cauliflower with soy, butter and yuzu juice

Scorched cauliflower with soy, butter and yuzu juice

by Scott Hallsworth

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

by Rob Howell, Root

Spelt, barley and squash risotto

Spelt, barley and squash risotto

by Josh Eggleton

Red pepper purée with goat's cheese

Red pepper purée with goat's cheese

by Kevin Mangeolles

Tamarind salad recipe

by Peter Joseph

Low-calorie smoky chilli with vegetables and beans

Low-calorie smoky chilli with vegetables and beans

by Karen Burns-Booth

Quick chickpea and spinach curry

Quick chickpea and spinach curry

by Urvashi Roe

Curried Bulgur Wheat Salad

Curried bulgur wheat salad

by Becca Pusey

Vegetarian moussaka with apple tzatziki

Vegetarian moussaka with apple tzatziki

by Alfred Prasad

Cheese beignets

Cheese beignets

by Tom Aikens

Camembert, fig and onion tart

Goat's cheese, fig and onion tart

by Marcello Tully

Easy tomato soup with cheesy croutons and bubbles

Easy tomato soup with cheesy croutons and bubbles

by Frances Atkins

Egg rougaille

by Selina Periampillai

Queen Anne's artichoke tart

Queen Anne's artichoke tart

by Marcus Wareing

Roasted vegetable chickpea pâté

Roasted vegetable chickpea pâté

by Becca Pusey

A feast of winter vegetables with silken tofu aioli

Winter vegetables with silken tofu aioli

by Nancy Anne Harbord

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

by James Mackenzie

Quorn steak strip and onion pie

Quorn steak strip and onion pie

by Helen Jessup

Autumn vegetable crumble

Vegetable crumble

by Nathan Outlaw

Carrot, cumin and kidney bean burger

Carrot, cumin and kidney bean burger

by Jack Monroe

Beetroot and a soft boiled egg

Beetroot and a soft boiled egg

by Jeremy Lee

Quorn and sweet potato curry

Quorn and sweet potato curry

by Karen Burns-Booth

Moroccan-spiced mince with herb bulgur wheat and harissa yoghurt

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

by Selina Periampillai

Spicy Carrot and Lentil Soup

Spicy carrot and lentil soup

by Dannii Martin

Smoked aubergine

Smoked aubergine

by Alfred Prasad

Cheddar beignets with sesame dressing

Cheddar beignets with sesame dressing

by Galton Blackiston

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

by Vineet Bhatia

Chickpea salad with grilled vegetables

Chickpea salad with grilled vegetables

by Monica Shaw

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

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts

by Adam Gray

Kale and sago kebabs

Kale and sago kebabs

by Dayashankar Sharma

Potato shak (Gurjerati potato curry)

Potato shak (Gujarati potato curry)

by Urvashi Roe

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

Miso and honey marinated roast aubergine

Miso and honey marinated roast aubergine

by Shu Han Lee

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

Vegan macaroni cheese

Vegan macaroni cheese

by Jacqueline Meldrum

Quorn Mexican lasagne

Quorn Mexican lasagne

by Helen Jessup

Barley dip with rye bread crisps

Rye crispbreads with barley dip

by Agnar Sverrisson

Seasonal vegetarian risotto

Seasonal vegetarian risotto

by Pierre Koffmann

Butternut squash, pear and gorgonzola flatbread tart

Butternut squash, pear and gorgonzola flatbread tart

by Adam Byatt

Scrambled tofu

by Monica Shaw

White Bean, Feta and Mint Salad

White bean, feta and mint salad

by Dannii Martin

Asparagus, red onion and blue cheese tarts

Asparagus, red onion and blue cheese tarts

by Shaun Rankin

Imam biyaldi (Turkish baked tomato and aubergine)

Imam bayildi (Turkish baked tomato and aubergine)

by Andrew MacKenzie

The perfect egg mayo sandwich

The perfect egg mayo sandwich

by Helen Graves

Cauliflower textures

Cauliflower textures

by Agnar Sverrisson

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

Apple, parsnip and potato soup

Apple, parsnip and potato soup

by Becca Pusey

Walled garden salad

Walled garden salad

by Russell Bateman

Roasted Carrot, Mung Bean, Quinoa and Tomato Salad

Roasted carrot, mung bean, tomato and quinoa salad

by Deena Kakaya

Bubble and squeak risotto with crispy egg

Bubble and squeak risotto with crispy egg

by Paul Ainsworth

Aloo Tikki

by Alfred Prasad

Mushroom noodle soup

Mushroom noodle soup

by Hungry Female

Minted pea and watercress soup

Minted pea and watercress soup

by Monica Shaw

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

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

by Luke Tipping

Empanada with spinach, Torta del Casar and pine nut dressing

Empanada with spinach, Torta del Casar and pine nut dressing

by José Pizarro

Vegetarian haggis Scotch eggs

Vegetarian haggis Scotch eggs

by Jacqueline Meldrum

Canarian style baked vegetables

Canarian style baked vegetables

by José Pizarro

Spicy vegan sausage rolls

Spicy vegan sausage rolls

by Jacqueline Meldrum

Fennel and orange quinoa salad recipe

Sous vide fennel and orange quinoa salad

by Shaun Rankin

Spicy Quorn & mushroom dumplings

Spicy Quorn and mushroom dumplings

by Nancy Anne Harbord

Wild mushroom and roast garlic tumbleweed

Wild mushroom and roast garlic 'tumbleweeds'

by Nigel Haworth

Spicy aubergine salad

Spicy aubergine salad

by Martin Wishart

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

Vegetable jubilee

Vegetable jubilee

by Frances Atkins

Veggie and cream cheese roll over

Vegetable and cream cheese wrap

by Mark Dodson

Vegan mushroom, chestnut and thyme pithivier

Vegan mushroom, chestnut and thyme pithivier

by Karen Burns-Booth

Veggie Wellington

Veggie Wellington

by Andy Waters

Lentil cabbage miso bake with roast vegetables

Lentil cabbage miso bake with roast vegetables

by Monica Shaw

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

Cauliflower and broccoli fritters

Cauliflower and broccoli fritters

by Lisa Goodwin-Allen

Iced cucumber soup with feta cheese crumble

Iced cucumber soup with feta cheese crumble

by Andy Waters

Whole barbecued artichokes with smoked garlic mayonnaise

Whole barbecued artichokes with smoked garlic mayonnaise

by The Kitchen with Great British Chefs

Moong lentils (yellow dahl)

Moong lentils (yellow dhal)

by Alfred Prasad

Sesame tofu nori wraps with carrot and ginger dipping sauce

Sesame tofu nori wraps with carrot and ginger dipping sauce

by Kate Doran

Halusky (garlic butter noodles with cabbage)

Garlic butter noodles with cabbage

by Becca Pusey

Hot mixed vegetables on toasted baps

by Alfred Prasad

Green lentil, potato and mushroom burgers

Green lentil, potato and mushroom burgers

by Jacqueline Meldrum

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Mumbai Sandwich

Mumbai sandwich

by Helen Graves

Cheddar and leek tarts

Cheddar and leek tarts

by Victoria Glass

Vegan Siu Mai Dumplings

Vegan siu mai dumplings

by Nazima Pathan

Vegetable biryani pie

Vegetable biryani pie

by Peter Joseph

Celeriac dauphinoise with Le Gruyère AOP and garlic

Celeriac dauphinoise with Le Gruyère AOP and garlic

by Food Urchin

Crustless Quorn and vegetable quiche

Crustless Quorn and vegetable quiche

by Rosana McPhee

Sweet potato and black bean chilli

Sweet potato and black bean chilli

by Monica Shaw

Yeasted cauliflower, raisins, capers and mint

Yeasted cauliflower, raisins, capers and mint

by Lee Westcott

Barbecued hassleback butternut with sage salsa verde

Barbecued hasselback butternut squash with sage salsa verde

by The Kitchen with Great British Chefs

Fine beans and potato curry

Fine beans and potato curry

by Alfred Prasad

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

Freekeh, cumin-roast artichoke, grilled corn and pomegranate

by Peter Gordon

Vegetarian hot and sour soup

Vegetarian hot and sour soup

by Monica Shaw

Cheesy carrot bake

Cheesy carrot bake

by Marcus Wareing

Curry for Change

by Urvashi Roe

Raspberry, almond, sherry and saffron trifle

Vegan raspberry, almond, sherry and saffron trifle

by Mildreds Vegan Cookbook

Blackberry and apple cinnamon crumble cake

Blackberry and apple cinnamon crumble cake

by Henrietta Inman

Vegan chocolate and prune brownies

Vegan chocolate and prune brownies

by Jacqueline Meldrum

Espresso creme caramel with pistachio biscotti

Vegan espresso crème caramel with pistachio biscotti

by Mildreds Vegan Cookbook

Vegan rosemary and lemon shortbread

Vegan rosemary and lemon shortbread

by Monica Shaw

Courgette and tomato gratin

Courgette and tomato gratin

by Bryn Williams

Orange and almond polenta bundt cake

Orange and almond polenta bundt cake

by Chantelle Nicholson

Vegan chocolate pear brownie cake

Vegan pear and chocolate brownie cake

by Jacqueline Meldrum

Vegan Irish coffee

Vegan Irish coffee

by The Kitchen with Great British Chefs

Vegan white russian

Vegan White Russian

by The Kitchen with Great British Chefs

Vegan spiced rice pudding

Vegan spiced rice pudding

by Jacqueline Meldrum

Aquafaba meringues

Aquafaba meringues

by Mildreds Vegan Cookbook

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

by Chantelle Nicholson

Winter vegan moussaka

Winter vegan moussaka

by The Kitchen with Great British Chefs

Vegan pumpkin meringue pie

Vegan pumpkin meringue pie

by Chantelle Nicholson

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Gluten-Free Vegan Banana Bread

Gluten-free vegan banana bread

by Victoria Glass

Macadamia nuts with black olives

Macadamia nuts with black olives

by Martin Wishart

Pickled ewes milk cheese and watermelon salad

Pickled ewes milk cheese and watermelon salad

by Josh Eggleton

Wild mushroom choux buns

Wild mushroom choux buns

by Bruno Loubet

Roquefort and cranberry endives

Roquefort and cranberry endives

by Bruno Loubet

Le Gruyère AOP and tomato choux fritters

Le Gruyère AOP and tomato choux fritters

by Nancy Anne Harbord

Savoury choux buns

Savoury choux buns

by Martin Wishart

Thyme crackers

by Nathan Outlaw

Mini pumpkin and ricotta tarts

Organic mini pumpkin and ricotta tarts with spiced honey

by Tom Aikens

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

Crispbreads with roasted aubergine pâté and feta

Crispbreads with roasted aubergine pâté and feta

by Rosana McPhee

Tomato, olive and thyme canapé

Tomato, olive tapenade and rosemary canapés

by The Kitchen with Great British Chefs

Pipirrana

by José Pizarro

Roasted carrot and chickpea salad

Roasted carrot and chickpea salad

by Becca Pusey

Charred cucumber with miso crème fraiche

Charred cucumber with miso crème fraiche

by Ollie Templeton

Saffron and pistachio butter Brussels sprouts

Saffron and pistachio butter Brussels sprouts

by Sumayya Usmani

Creamed corn with onions

Burmese creamed corn with onions

by MiMi Aye

Lettuce soup

by Anna Tobias

Chickpeas, mango and edamame ‘sundal’

Chickpeas, mango and edamame ‘sundal’

by Alfred Prasad

Koji marinated celeriac

Koji-marinated celeriac

by Jun Tanaka

Fava dip

by Alfred Prasad

Easy pumpkin soup

Easy pumpkin soup

by Marcus Wareing

Celeriac croquette with damson ketchup

Celeriac croquettes

by The Kitchen with Great British Chefs

Cauliflower khasta

Cauliflower khasta

by Rohit Ghai

Cauliflower shawarma wrap with smoked yoghurt

Cauliflower shawarma wrap with smoked yoghurt

by The Kitchen with Great British Chefs

Mixed roasted vegetables with blue cheese sauce

Mixed roasted vegetables with blue cheese sauce

by Rosana McPhee

Beetroot and pumpkin soup

Beetroot and pumpkin soup

by Madeleine Shaw

Sheem Bhaji - Bangladeshi Mangetout Sauté

Sheem bhaji - Bangladeshi mangetout sauté

by Dina Begum

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

Caramelised white chocolate and miso mousse with espresso tequila granita

Caramelised white chocolate and miso mousse with espresso tequila granita

by Chantelle Nicholson

Pesto gratinated aubergine with caponata

Pesto gratinated aubergine with caponata

by Luke Holder

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

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

by Joey O'Hare

Vegan eggnog

by The Kitchen with Great British Chefs

Mandalay bean fritters

Mandalay bean fritters

by MiMi Aye

Fennel and borlotti bean cassoulet

Fennel and borlotti bean cassoulet

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

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

Quick braised celery and chicpeas

Quick-braised celery and chickpeas

by Anna Tobias

Vegan beetroot wellingtons with mulled wine gravy

Vegan beetroot Wellingtons with mulled wine gravy

by The Kitchen with Great British Chefs

Goat's curd and beetroot samosa

Goat's curd and beetroot samosa

by Simon Hulstone

Roquefort pie with aromatic apricots

Roquefort pie with aromatic apricots

by Pascal Aussignac

Red pepper tuiles

Red pepper tuiles

by Tom Aikens

Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon tagine

by The Kitchen with Great British Chefs

Ricotta with organic peas, broad beans and gremolata

Ricotta with organic peas, broad beans and gremolata

by Tom Aikens

Mpourekakia (mini aubergine pies)

Mpourekakia (mini aubergine pies)

by Rosana McPhee

Mug dhal bhuna

Bangladeshi mug dhal bhuna

by Dina Begum

Gluten-free chestnut, mushroom and parsnip pie

Gluten-free chestnut, mushroom and parsnip pie

by Howard Middleton

Brie, cranberry and red onion pithivier

Brie, cranberry and red onion pithivier

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

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

Garden beetroot terrine

Garden beetroot terrine

by Raymond Blanc

Egg tofu katsu sando

Egg tofu katsu sando

by Tātā Eatery

Spinach, lemon and garlic penne rigate with torn burrata

Spinach, lemon and garlic penne rigate with torn burrata

by Georgina Fuggle

Almond butter and smashed raspberry stuffed French toast

Almond butter and smashed raspberry stuffed vegan French toast

by Bettina Campolucci Bordi

Caulliflower cheese soup

Cauliflower cheese soup with croutons

by The Kitchen with Great British Chefs

Cannelloni with spinach, pumpkin and nutmeg

Cannelloni with spinach, pumpkin and nutmeg

by Marcus Wareing

Sweetcorn makhni on toast

Sweetcorn makhni on toast

by Alfred Prasad

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

Zafrani Pulao recipe

by Alfred Prasad

Mushroom and Quinoa Vegan Burger

Mushroom and quinoa vegan burger

by Deena Kakaya

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

Baby spinach and new potato salad with melted Gorgonzola

Baby spinach and new potato salad with melted Gorgonzola

by Andy Waters

Poached egg, kimchi and almond butter on sourdough toast

Poached egg, kimchi and almond butter on sourdough toast

by Chantelle Nicholson

Benugi – Spicy aubergine fritters

Beguni – Bangladeshi aubergine fritters

by Dina Begum

Heritage beetroot with burrata and pickled walnuts

Heritage beetroot with burrata and pickled walnuts

by Galvin brothers

Summer cucumber soup with crème fraîche dusted with shichimi pepper

Summer cucumber soup with crème fraîche dusted with shichimi pepper

by Rosana McPhee

Artichokes barigoule

Artichokes barigoule

by Martin Wishart

Vegetarian lasagne

Vegetarian lasagne

by Andy Waters

Swede, onion and cheese pie

Swede, onion and cheese pie

by Anna Tobias

Barbecued pizza topped with asparagus, broad beans and fennel

Barbecued pizza topped with asparagus, broad beans and fennel

by Frances Atkins

Shiro misoshiru uguisu tofu – white miso soup with edamame tofu

Shiro misoshiru uguisu tofu – white miso soup with edamame tofu

by Hideki Hiwatashi

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

by Francesco Mazzei

Maitre D'hotel butter

Maître d'Hôtel butter

by The Kitchen with Great British Chefs

Vegan massaman curry

Vegan massaman curry

by David and Charlotte Bailey

Tomato mac 'n' cheese

by Marcello Tully

Whole roasted cauliflower with a garlic and herb sauce

Whole roasted cauliflower with a garlic and herb sauce

by Aimee Ryan

Pea and Quorn kofta curry

Pea and Quorn kofta curry

by Deena Kakaya

Paneer and red pepper skewers

Paneer and red pepper skewers

by Alfred Prasad

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin tortellini with chestnuts and a sage beurre noisette

by Stephen Crane

Tomato and courgette khorasan galette

Tomato and courgette khorasan galette

by The Kitchen with Great British Chefs

Penne pasta forest

Penne pasta forest

by Josh Eggleton

Walnut mayonnaise

Walnut mayonnaise

by Pollyanna Coupland

Tomato, courgette and aubergine gratin

Tomato, courgette and aubergine gratin

by William Drabble

Paneer and pepper naanza (Indian pizza)

Paneer and pepper naanza (Indian pizza)

by Vivek Singh

Aubergine and paneer bhaja

Aubergine and paneer bhaja

by Dayashankar Sharma

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

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

by Chantelle Nicholson

Spiced whole roast cauliflower with couscous and raisins

Spiced whole roast cauliflower with couscous and raisins

by Bryn Williams

Broccoli stalk with confit egg and blue cheese

Broccoli stalk with confit egg and blue cheese

by Ivan Tisdall-Downes

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

Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme

by Chantelle Nicholson

Leek crumble

by Marcus Wareing

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

Dimer Aloo Chop – Potato and Egg Croquettes

Dimer alur chop – Bangladeshi potato and egg croquettes

by Dina Begum

Kothu parotta

by Alfred Prasad

Spiced lentil, nut and vegetable roast recipe

Spiced lentil, nut and vegetable roast

by Hari Ghotra

Tandoori khumb

by Alfred Prasad

Runner bean and tomato stew

Runner bean, coco blanc bean and tomato stew

by Anna Tobias

Onion bhaji

by Alfred Prasad

Three cheese tapioca pancakes

Three cheese tapioca pancakes

by Rosana McPhee

Vegan gravy

by The Kitchen with Great British Chefs

Ravioli of goat's cheese

Ravioli of goat's cheese

by Andy Waters

Ravioli with butternut squash, marjoram, sage and butter

Ravioli with butternut squash, marjoram, sage and butter

by Theo Randall

Baked spaghetti squash

Baked and stuffed spaghetti squash

by Pollyanna Coupland

Salad Shirazi

by Greg Malouf

Broad bean guacamole

Broad bean guacamole

by Monica Shaw

Macaroni cheese recipe

Macaroni cheese with basil and garlic

by Tom Aikens

Teriyaki tofu with pickled cucumber and sesame

Teriyaki tofu with pickled cucumber and sesame

by The Kitchen with Great British Chefs

English peas with nasturtium ice cream and pea velouté

English peas with nasturtium ice cream and pea velouté

by Josh Overington

Roasted broccoli with hazelnut, tomato sauce and tahini

Roasted broccoli with hazelnut, tomato sauce and tahini

by The Kitchen with Great British Chefs

Bharwan paneer

by Alfred Prasad

Pumpkin velouté with wild mushrooms

Pumpkin velouté with wild mushrooms

by Colin McGurran

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

Chestnut pasta

by Monica Shaw

Mini mushroom tartlets

Mini mushroom tartlets

by Helen Graves

Jersey Royals with asparagus, rhubarb and buttermilk

Jersey Royals with asparagus, rhubarb and buttermilk

by Ollie Templeton

Carrot and coriander soup

Carrot and coriander soup

by The Kitchen with Great British Chefs

Butternut squash ravioli

Butternut squash ravioli

by Andrew MacKenzie

Mushroom shorba with Piccolo tomato chutney

Mushroom shorba with Piccolo tomato chutney

by Food Urchin

Globe and Jerusalem artichokes, crispy skin, truffle

Globe and Jerusalem artichokes, crispy skin, truffle

by Lisa Goodwin-Allen

Artichokes with hazelnut butter

Artichokes with hazelnut butter

by Food Urchin

Grilled salad

by Simon Rogan

Sweet Greek Salad with Spiced Feta recipe

Sweet Greek salad with spiced feta

by Deena Kakaya

Vegetable ramen

Root vegetable ramen with potato noodles

by Richard Bainbridge

Gluten-free shallot tart tatin

Gluten-free shallot tarte Tatin

by The Kitchen with Great British Chefs

Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

by Chantelle Nicholson

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

Black Sea fondue with hellim loaf

Black Sea fondue with hellim loaf

by Selin Kiazim

Laverbread ravioli with roasted onion stock and Welsh beach vegetables

Laverbread ravioli with roasted onion stock and Welsh beach vegetables

by Alyn Williams

Leafy celery, Devon Blue, roasted squash and pickled walnuts

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

by Joe Fox

Beetroot tart Tatin

Beetroot tarte Tatin

by The Kitchen with Great British Chefs

Burrata and blood orange recipe

Burrata and blood orange salad

by Francesco Mazzei

Creamy dijon mushrooms on toasted brioche

Creamy Dijon mushrooms on toasted brioche

by The Kitchen with Great British Chefs

Pasta with courgette and Parmesan

Pasta with courgette and Parmesan

by William Drabble

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

Cheddar scones with pickled celery and grilled figs

Cheddar scones with pickled celery and grilled figs

by Nathan Outlaw

Brussels sprouts and sprout tops, miso butter, crispy shallots

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

by Chantelle Nicholson

Honey-baked feta with lavender, thyme and rye crisps

Honey-baked feta with lavender, thyme and rye crisps

by Marcus Wareing

Stuffed picnic loaf

Stuffed picnic loaf

by Jacqueline Meldrum

Wild rice nasi goreng

Wild rice nasi goreng

by Joey O'Hare

Beetroot, spiced candid pinenuts and smoked goats curd crispbreads

Beetroot, goat's cheese and pine nut crispbreads

by Paul Welburn

Aloo bhindi bhujiya

Aloo bhindi bhujiya – okra and potatoes

by Peter Joseph

Courgette fritters

Easy courgette fritters

by Sally Abé

Dahl makhni

by Alfred Prasad

Balsamic tomato and pesto canapés

Balsamic tomato and pesto canapés

by Jacqueline Meldrum

Our ultimate nut roast

Our ultimate nut roast

by The Kitchen with Great British Chefs

Paneer tikka

by Alfred Prasad

Barbecued asparagus with rapeseed mayonnaise

Barbecued asparagus with rapeseed mayonnaise

by Galton Blackiston

Aubergine, freekeh and cashew tagine

Aubergine, freekeh and cashew tagine

by Marcus Wareing

Pea bhaji recipe

by Josh Eggleton

Sweet leek and mushroom open-topped pie

Sweet leek and mushroom open-topped pie

by Anna Jones

Mini filo homity pies

Mini filo homity pies

by Helen Jessup

Quick vegetable curry

Quick vegetable curry

by Paul Heathcote

Flautas de papa – crispy potato tacos

Flautas de papa – crispy potato tacos

by Nud Dudhia (Breddos Tacos)

Spinach and curd roulade

Spinach and curd roulade

by Anna Tobias

Makhni paneer with mint paratha

Makhni paneer with mint paratha

by Anjum Anand

Fasolakia – Greek green beans

Fasolakia – Greek green beans

by The Kitchen with Great British Chefs

Tofu-fried rice

Vegan tofu-fried rice

by Joey O'Hare

Cheese and sweet chermoula aubergines

Cheese and sweet chermoula aubergines

by Nargisse Benkabbou

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

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

Grilled mushrooms with rosemary, garlic and soy butter

Grilled mushrooms with rosemary, garlic and soy butter

by Ben Tish

Puy lentil bolognese

Puy lentil Bolognese

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

Roasted Jerusalem artichoke in Teramiso and Ginger Syrup

Roasted Jerusalem artichoke in teramiso and ginger syrup

by Shuko Oda

Hyderabadi biryani of vegetables in a pumpkin shell

Hyderabadi biryani of vegetables in a pumpkin shell

by Vivek Singh

Red cabbage malfatti with brown butter and orange

Red cabbage malfatti with brown butter and orange

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

Spicy gazpacho

by Agnar Sverrisson

Plum tomato bruschetta with poached eggs

Plum tomato bruschetta with poached eggs

by Marcus Wareing

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

Curried squash tartlet with apple and chicory salad

Curried squash tartlet with apple and chicory salad

by The Kitchen with Great British Chefs

Fine herb tart

by Russell Bateman

Cheshire (cat) cheese and English garden herb quiches

Cheshire cheese and English garden herb quiches

by Helen Graves

Sichuan-style liang mian - cold noodle salad

Sichuan-style liang mian – cold noodle salad

by Ching He Huang

Cheesy roasted squash lasagne with spinach and walnut pesto

Cheesy roasted squash lasagne with spinach and walnut pesto

by Becca Pusey

Tempura tofu steak burgers with coriander pesto

Tempura tofu steak burgers with coriander pesto

by Nancy Anne Harbord

Braised spicy aubergines

Braised spicy aubergines

by Ken Hom

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

Marrow and cheddar soufflé

Marrow and cheddar soufflé

by Anna Tobias

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

Artichoke, lemon and white bean pâté crispbreads

by Pollyanna Coupland

Carciofi alla Giudea – crispy fried artichokes

Carciofi alla Giudea – crispy fried artichokes

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

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

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Roasted leeks, farro, zhoug and cashew ‘butter’

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

Butternut squash and black olive stuffing

Vegan butternut squash and olive stuffing

by The Kitchen with Great British Chefs

Dairy-free almond ice cream

Dairy-free almond ice cream

by Karen Burns-Booth

Vegan baileys

Vegan Irish cream liqueur

by The Kitchen with Great British Chefs

Beetroot and carrot coleslaw

Beetroot and carrot coleslaw

by Monica Shaw

Coconut mousse with passion fruit, lime and roasted pineapple

Vegan coconut mousse with passion fruit, lime and roasted pineapple

by Chantelle Nicholson

Gingerbread pudding with toffee sauce

Vegan gingerbread sticky toffee pudding

by Aimee Ryan

Chocolate and roasted cashew nut butter

Vegan chocolate and cashew nut butter

by Urvashi Roe

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

Salsa roja

by Nud Dudhia (Breddos Tacos)

Vada pav

by Rohit Ghai

Vegan moussaka and tzatziki

Vegan moussaka and tzatziki

by Bettina Campolucci Bordi

Fried aubergines with date syrup and zhoug

Fried aubergines with date syrup and zhoug

by Helen Graham (Bubala)

Mushroom broth with mushroom, miso and udon noodles

Vegan mushroom miso soup with udon noodles

by The Kitchen with Great British Chefs

Jollof rice with kelewele

Jollof rice with kelewele

by Lerato Umah-Shaylor

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Rhubarb panna cotta, poached rhubarb, warm almond cakes

Rhubarb panna cotta, poached rhubarb, warm almond cakes

by Chantelle Nicholson

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

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

by Joey O'Hare

Cauliflower mince bolognese

Vegan cauliflower mince Bolognese

by Pete Dreyer

Seasonal kakiage tempura and Hōjicha salt

Kakiage tempura

by Shuko Oda

Purple sprouting broccoli with fermented tofu

Purple sprouting broccoli with fermented tofu

by Larkin Cen

Low-calorie Singapore noodles

Low-calorie Singapore noodles

by Karen Burns-Booth

Mapo tofu

by Helen Graves

Sorrel soup (green borscht)

Sorrel soup (green borscht)

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

Marinate tofu, quinoa, peanut, chilli and mango salad

Marinated tofu, quinoa, peanut, chilli and mango salad

by Martin Wishart

Lentil, roast butternut squash and fennel salad

Lentil, roast butternut squash and fennel salad

by Louise Robinson

Spring onion, chive and mushroom bao

Spring onion, chive and mushroom bao

by Jeremy Pang

Uguisu tofu

by Hideki Hiwatashi

Portobello kiev with garlic béchamel

Portobello mushroom Kievs with garlic béchamel

by Joey O'Hare

Deep-fried panko-crumbed avocado with tahini miso sauce

Baked panko-crumbed avocado fries with tahini miso sauce

by Kate Doran

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

Dukkah butter

Dukkah hazelnut butter

by The Kitchen with Great British Chefs

Mini pea and mint tarts

Mini minted pea tartlets

by Howard Middleton

Halloumi pasta with lemon and mint

Halloumi pasta with lemon and mint

by Leyla Kazim

Cucumber and cashew nut curry

Cucumber and cashew nut curry

by Anna Tobias

Leek and salsify gratin

Leek and salsify gratin

by The Kitchen with Great British Chefs

Raspberry meringue roulade

Raspberry meringue roulade

by The Kitchen with Great British Chefs

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

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

Confit piccolo tomatoes with butter beans, chorizo and saffron aioli

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

by Emily Watkins

Almond and rose butter

Rose almond butter

by The Kitchen with Great British Chefs

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

Braised eggs with leeks and za'atar

Braised eggs with leeks and za'atar

by Yotam Ottolenghi

Borek

by Helen Graves

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

Pickled fennel

by Chloë King

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

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

by Bettina Campolucci Bordi

Stilton, mushroom and red pepper quiche

Stilton, mushroom and red pepper quiche

by Dominic Chapman

Tomatokeftedes - Greek tomato fritters

Tomatokeftedes – Greek tomato fritters

by Rosana McPhee

Pan-roasted cauliflower with cashew cream

Pan-roasted cauliflower with cashew cream

by Rob Howell, Root

Roast plantain burrito

Roast plantain burrito with Mexican rice and mixed beans

by Food Urchin

Spelt, orange and hazelnut mince pies

Spelt, orange and hazelnut mince pies

by The Kitchen with Great British Chefs

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

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

by Restaurant Ö

Eggs Florentine

Eggs Florentine

by Sally Abé

Chargrilled Romanesco Salad Recipe

Chargrilled romanesco salad

by Monica Shaw

Coconut rice

by Nisha Thomas

Greengage, honey and spelt cake

Greengage, honey and spelt cake

by The Kitchen with Great British Chefs

Mushroom and chestnut pate with tarragon and fermented cranberries

Mushroom and chestnut pâté with tarragon and fermented cranberries

by Pollyanna Coupland

Pickled mushrooms

Pickled mushrooms

by Chloë King

Hazelnut and cranberry butter

Cranberry hazelnut butter

by The Kitchen with Great British Chefs

Pear crumble

by Pollyanna Coupland

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

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

Pierogi ruskie

by Ren Behan

Mushroom soup with sherry and thyme

Mushroom soup with sherry and thyme

by The Kitchen with Great British Chefs

Tuscan ribollita

Tuscan ribollita

by Alfred Prasad

Confit garlic

by The Kitchen with Great British Chefs

BBQ aloo chaat

Barbecued aloo chaat

by The Kitchen with Great British Chefs

Patatas bravas

by Angel Zapata Martin

Chilli pickled red cabbage summer rolls

Quick chilli-pickled red cabbage summer rolls

by Pollyanna Coupland

How to Make Gluten-free Pizza

Gluten-free pizza

by Victoria Glass

Lancashire cheese, spiced pear and kale pithivier

Farmhouse Lancashire cheese, spiced pear and kale pithivier

by James Mackenzie

Winter guacamole with pomegranate and dukkah

Winter guacamole with pomegranate and dukkah

by Monica Shaw

Tomato tarte Tatin

Piccolo tomato tarte Tatin

by Louise Robinson

Fried duck egg with asparagus and truffle

Fried duck egg with asparagus and truffle

by Josh Eggleton

Asparagus risotto

Asparagus risotto

by The Kitchen with Great British Chefs

Peela pulao - lemon rice with cashew nuts

Peela pulao – lemon rice with cashew nuts

by Asma Khan

Lacto-fermented chilli sauce

Lacto-fermented chilli sauce

by Helen Graves

Butternut squash soup

Butternut squash soup

by Dominic Chapman

Pear and ginger chutney

Pear and ginger chutney

by Nathan Outlaw

Confit mushrooms with egg, sourdough crackers and salsa verde

Confit mushrooms with egg, sourdough crackers and salsa verde

by Ivan Tisdall-Downes

Spanish omelette

Spanish omelette

by Galvin brothers

Spicy tomato soup with basil oil

Spicy tomato soup with basil oil

by Michael Caines

Spinach and chickpea curry

Spinach and chickpea curry

by Victoria Glass

Caramelise jerusalem artichoke soup, with burnt pear and walnut

Caramelised Jerusalem artichoke soup with burnt pear and walnut

by Chantelle Nicholson

Fried Brussel sprouts with lemon, sage and parmesan crumb

Fried Brussels sprouts with lemon, sage and Parmesan crumb

by Luke Holder

Charred broad beans with St. Jorge cheese and brioche crumbs

Charred broad beans with St. Jorge cheese and brioche crumbs

by Nuno Mendes

Roast pumpkin and chestnut purée

Roast pumpkin and chestnut purée

by Peter Gordon

Fermented carrots, miso butter, roast peanut

Fermented carrots with miso butter and roast peanuts

by Michael Bremner

Vegan pancakes

by Ella Timney

Vegan vegetable strudel

Vegan vegetable strudel

by Aimee Ryan

Cannellini bean herb salad with caper and sultana dressing

Cannellini bean herb salad with caper and sultana dressing

by Louise Robinson

Roasted garlic and swede hash

Roasted garlic and swede hash

by Luke Holder

Jerusalem artichoke jacket potato

Jerusalem artichoke 'jacket potatoes'

by Luke Holder

Beetroot and beet tops barley pilaf

Beetroot and beet tops pearl barley pilaf

by Victoria Glass

Rye, chocolate and cinnamon banoffee pie

Rye, chocolate and cinnamon banoffee pie

by The Kitchen with Great British Chefs

Garam masala butter

Garam masala butter

by The Kitchen with Great British Chefs

Pesto rosso fusilli with cherry tomatoes and basil

Pesto rosso fusilli with cherry tomatoes and basil

by Paul Ainsworth

Sweet and salty nori popcorn

Sweet and salty nori seaweed popcorn

by Kate Doran

Pea risotto and cottage cheese

Pea risotto and cottage cheese

by Alyn Williams

Broccoli and Stilton soup

Broccoli and Stilton soup

by Sally Abé

Vegetarian haggis

Vegetarian haggis

by Graham Campbell

Turmeric and curry leaf parsnips

Turmeric and curry leaf roast parsnips

by Anna Hansen

Colcannon

by Chloë King

Paneer rogan josh

Paneer rogan josh with spiced chickpeas

by Atul Kochhar

Caramelised celeriac mash with spiced walnuts

Caramelised celeriac mash with spiced walnuts

by Chantelle Nicholson

Kimchi and millet pancakes

Kimchi and millet pancakes

by Niamh Shields

Confit potato latkes with toum

Confit potato latkes with toum

by Helen Graham (Bubala)

Beetroot Poriyal

Beetroot poriyal

by Atul Kochhar

Potted wild mushrooms with tapenade

Potted wild mushrooms with spelt and oat rolls

by Dominic Chapman

Risotto Milanese with wild mushrooms

Risotto Milanese with wild mushrooms

by Galton Blackiston

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

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

Watermelon, halloumi, lime-pickled red onions

Watermelon with halloumi and lime-pickled red onions

by Genevieve Taylor

Salad of autumn vegetables with goat's curd and cobnuts

Salad of autumn vegetables with goat's curd and cobnuts

by Galvin brothers

Beetroot sauerkraut

Beetroot sauerkraut

by Chloë King

Pappardelle with rose harissa, black olives and capers

Pappardelle with rose harissa, black olives and capers

by Yotam Ottolenghi

Braised root vegetables

Braised root vegetables with dill

by Jeremy Lee

Okonomiyaki - sweet potato and cabbage pancakes

Okonomiyaki – sweet potato and cabbage pancakes

by Kate Doran

Mushroom vol-au-vents

Mushroom vol-au-vents

by The Kitchen with Great British Chefs

Nasu dengaku – miso grilled aubergine

Nasu dengaku – miso aubergine

by Scott Hallsworth

Maple-roasted parsnips with vinegar

Maple-roasted parsnips with red wine vinegar

by Michael Bremner

Avocado and citrus salad

Avocado and citrus salad

by Bruno Loubet

Goats cheese rounds with honey, walnut, rocket and umeboshi

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

by Food Urchin

Edamame bean stuffed Portobello mushroom

Edamame bean-stuffed Portobello mushroom

by Atul Kochhar

Kimchi fried rice with shiitake mushrooms

Kimchi-fried rice with shiitake mushrooms

by Shu Han Lee

Pea pesto with wholewheat penne rigate

Pea pesto with whole wheat penne rigate

by Rachel Phipps

Confit fennel with saffron and harissa

Confit fennel with saffron and harissa

by Helen Graham (Bubala)

Warm Tofu in Garlic Sesame Sauce

Warm tofu in garlic and sesame sauce

by Monica Shaw

Gluten-free torta pasqualina

Gluten-free torta pasqualina

by Pollyanna Coupland

Aubergine claypot rice

Aubergine claypot rice

by Jeremy Pang

Butternut squash velouté with toasted pumpkin seeds

Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller

Cavolo nero with hazelnut pesto

Cavolo nero with hazelnut pesto

by Jun Tanaka

Butternut squash, pine nut and Gorgonzola risotto

Butternut squash, pine nut and Gorgonzola risotto

by Nigel Mendham

Truffle sandwich

Truffle sandwich

by Frances Atkins

Barbecue celeriac burger

Barbecued celeriac burger

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

Marrow chutney

by Anna Tobias

Courgette sabzi

Courgette sabzi

by Asma Khan

Saffron malloreddus with peas, fennel and cherry tomatoes

Saffron malloreddus with peas, fennel and cherry tomatoes

by The Kitchen with Great British Chefs

Easy roasties recipe

by Lisa Goodwin-Allen

Truffled Jerusalem artichoke gratin

Truffled Jerusalem artichoke gratin

by Paul Welburn

Pastel de Queijo

Pastel de queijo

by Marcello Tully

Carrot and brown butter purée

Carrot and brown butter purée

by Matthew Tomkinson

Runner bean and pesto trofie

Runner bean and pesto trofie

by Anna Tobias

Sun-dried tomato and avocado spaghetti

Sun-dried tomato and avocado spaghetti

by Rachel Phipps

Aubergine curry

Brinjal bhaji – aubergine curry

by Atul Kochhar

Fermented beetroot with blackberries, seaweed and hazelnuts

Fermented beetroot with blackberries, seaweed and hazelnuts

by Rob Howell, Root

Seaweed butter

by The Kitchen with Great British Chefs

Maltaise sauce (Blood orange hollandaise)

Maltaise sauce – blood orange hollandaise

by The Kitchen with Great British Chefs

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

Papaya salad with goat's cheese and brazil nuts

Papaya salad with goat's cheese and brazil nut dressing

by Marcello Tully

Hasselback potatoes

Hasselback potatoes

by Sally Abé

Iranian herb fritters

Iranian herb fritters

by Yotam Ottolenghi

Millet, roast veggies, Pietro’s egg

Millet, roast veggies, Pietro’s egg

by Peter Gordon

'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

Warm artichoke heart with mushroom stuffing and Hollandaise sauce

Warm artichoke hearts with mushroom stuffing and hollandaise sauce

by Shaun Hill

Artichokes with raisins, pine nuts and apricots

Jerusalem artichokes with raisins, pine nuts and apricots

by Angel Zapata Martin

Vegan jackfruit khow suey

Vegan jackfruit khow suey

by Alfred Prasad

Urfa chilli and garlic roast potatoes

Urfa chilli and garlic roast potatoes

by Anna Hansen

Fermented garlic

Fermented garlic

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

Garden scotch eggs

Pea and broad bean scotch eggs

by Chantelle Nicholson

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

Quick-pickled turnips

Quick-pickled turnips

by Anna Tobias

Wild garlic velouté

Wild garlic velouté

by The Kitchen with Great British Chefs

Halloumi with black seed honey

Halloumi with black seed honey

by Helen Graham (Bubala)

Cider and onion soup with grilled cheddar croutons

Cider and onion soup with grilled cheddar croutons

by Karen Burns-Booth

Potato, parsnip, chestnut and sage terrine

Potato, parsnip, chestnut and sage terrine

by The Kitchen with Great British Chefs

Salad of wild mushrooms and slow cooked duck egg

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

by Russell Brown

Cheesy chard stem gratin served with mustard-dressed chard greens

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

Vegan nasi goreng

Vegan nasi goreng

by David and Charlotte Bailey

pruple aloo

by Atul Kochhar

Mushroom and brie-stuffed Yorkshire puddings

Mushroom and brie-stuffed Yorkshire puddings

by Becca Pusey

Caponata bruschetta

Green tomato caponata bruschetta

by Food Urchin

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

Quorn rendang curry

Quorn rendang curry

by Deena Kakaya

Tofu katsu curry

Tofu katsu curry

by Rosana McPhee

Coal-baked onion with chard, labneh and beans

Coal-baked onion with chard, labneh and beans

by Alan Stewart

Isle of Wight tomatoes with tomato broth

Isle of Wight tomatoes with tomato broth

by Ollie Templeton

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

Chilli roast cauliflower

Chilli roast cauliflower

by Selin Kiazim

Strawberry cheesecake

Strawberry cheesecake

by The Kitchen with Great British Chefs

Potato ring, truffle mousse

Potato ring with truffle mousse

by Richard Bainbridge

Halloumi-stuffed falafels

Halloumi-stuffed falafels

by Sally Abé

Roast pumpkin and charred onion salad

Roast pumpkin and charred onion salad

by John Torode

Honey roasted radishes with chickpeas and herbs

Honey-roasted radishes with chickpeas and herbs

by Anna Jones

Quorn chicken, coconut and plantain stew

Quorn chicken, coconut and plantain stew

by Rosana McPhee

Smokey chipotle kale crisps

Smokey chipotle kale crisps

by Deb Durrant

Celeriac and blue cheese soup

Celeriac and blue cheese soup

by Marcello Tully

Winter coleslaw recipe

Winter coleslaw

by Anna Hansen

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

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

by Chantelle Nicholson

Rhubarb and lentil curry

Rhubarb and lentil curry

by Food Urchin

Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

by Anna Hansen

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

Tempura spring onions with onion purée

Tempura spring onions with onion purée

by Rob Howell, Root

Tomato, watermelon and mint salad with goat’s curd

Piccolo cherry tomato, watermelon and mint salad

by Food Urchin

Paneer jalfrezi

Paneer jalfrezi

by Alfred Prasad

Naan bread

by Vivek Singh

Borsch

by Alissa Timoshkina

Veg top pesto

by Victoria Glass

Beetroot and roasted almond dip

Beetroot and roasted almond dip

by Tess Ward

Mushroom risotto with Parmesan and truffle oil

Mushroom risotto with Parmesan and truffle oil

by Paul Heathcote

Tomato salad with guacamole, black garlic and essence vinaigrette

Tomato salad with guacamole, black garlic and essence vinaigrette

by Phil Fanning

Lentil-stuffed courgettes, ricotta, fresh mint sauce

Lentil-stuffed courgettes with ricotta and fresh mint sauce

by Genevieve Taylor

Blackberry coulis

Blackberry coulis

by The Kitchen with Great British Chefs

Broccoli, leek and potato soup

Broccoli, leek and potato soup

by The Kitchen with Great British Chefs

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

Courgetti with Piccolo tomatoes, grilled corn and herb dressing

by Emma Potts

Sichuanese aubergine

Sichuanese aubergine

by Andrew Wong

Green romesco sauce with charred peaches and asparagus

Green romesco sauce with barbecued nectarines and asparagus

by The Kitchen with Great British Chefs

Hong Kong egg bites

Hong Kong egg bites

by Becca Pusey

Orange and pink risotto

Orange and pink risotto

by Josh Eggleton

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

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

by Elly McCausland

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

Autumn vegetable salad with beetroot dressing

by Adam Gray

Chengdu street tofu

Chengdu street tofu

by Andrew Wong

Gluten-free earl grey tea spiced teacakes

Gluten-free Earl Grey teacakes

by Howard Middleton

Truffled cashew cheese

Truffled cashew cheese with seeded crackers and caramelised pears

by Bettina Campolucci Bordi

Tomato and pesto tarts

Tomato and pesto tarts

by John Torode

Wild garlic pasta dough

Wild garlic pasta dough

by The Kitchen with Great British Chefs

Tamago nigiri

by Hideki Hiwatashi

Tagliatelle with almond and tomato sauce

Tagliatelle with almond and tomato sauce

by Rachel Phipps

Artichoke orzotto with toasted pine nuts

Artichoke orzotto with toasted pine nuts

by The Kitchen with Great British Chefs

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

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

by Nud Dudhia (Breddos Tacos)

Missir wot (Ethiopian spiced lentils)

Misir wot (Ethiopian lentil stew)

by The Kitchen with Great British Chefs

Roast cauliflower salad with orange

Spiced roasted cauliflower and orange salad

by Victoria Glass

Gazpacho

by Urvashi Roe

Chilled cucumber and lovage soup

Chilled cucumber and lovage soup

by Anna Tobias

Raspberry pavlova

Raspberry pavlova

by The Kitchen with Great British Chefs

Pomme soufflé

by Daniel Clifford

Red butternut squash curry with mushrooms and spinach

Red butternut squash curry with mushrooms and spinach

by Peter Gordon

Gratin dauphinois

Gratin dauphinois

by Bryan Webb

Grilled sweetcorn with chilli oil-infused butter

Grilled corn with chilli oil-infused butter

by Michael Bremner

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

Sri Lankan green bean curry

Sri Lankan green bean curry

by Kolamba, Soho

Acai, apple and carrot smoothie

Acai, apple and carrot smoothie

by Marcello Tully

Green bean salad with white balsamic miso

Green bean salad with white balsamic miso

by Masaki Sugisaki

Vegetable peeling pakoras

Vegetable peel pakoras

by Victoria Glass

Aioli

by Richard Corrigan

Coconut and pandan sorbet

Coconut and pandan sorbet

by Anna Hansen

Shichimi togerashi

Shichimi togarashi

by Victoria Glass

Sweet potato, ginger and spring onion soup

Sweet potato, ginger and spring onion soup

by The Kitchen with Great British Chefs

Fruit scraps vinegar

Fruit peel vinegar

by Victoria Glass

Salsa taquero

by Nud Dudhia (Breddos Tacos)

Frosted no-bake brownies

Frosted raw vegan brownies

by Angela Field

White gazpacho

by Marcus Wareing

Gladiola petals and spicy violet pearls

Gladiola petals and spicy violet pearls

by Pascal Aussignac

Truffle explosion

Truffle explosion

by Steve Drake

Cheese straws

by Nathan Outlaw

Iced vodka gazpacho

Iced vodka gazpacho

by Marcello Tully

Suffolk beer puffs

Suffolk beer puffs

by Paul Foster

Pink peppercorn and horseradish butter

Pink peppercorn and horseradish butter

by The Kitchen with Great British Chefs

Jack-be-little squash stuffed with chilli oil and butternut squash purée

Jack-be-little squash stuffed with chilli oil and butternut squash purée

by Pascal Aussignac

Sweet potato chips

Sweet potato chips

by Simon Hulstone

Chimichurri sauce

Chimichurri sauce

by Rosana McPhee

How to make sauerkraut

Simple sauerkraut

by Karen Burns-Booth

Spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale

Sous vide spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale

by Chantelle Nicholson

Burnt morita chilli salsa

Burnt morita chilli and sesame seed salsa

by Nud Dudhia (Breddos Tacos)

Charred baby corn salad recipe

Charred baby corn salad with prunes and mustard

by Pascal Aussignac

Miso ramen soup with pak choi, poached egg, and crispy shallots

Miso ramen soup with pak choi, poached egg, and crispy shallots

by Shu Han Lee

Fermented chilli bean butter

Fermented chilli bean butter

by The Kitchen with Great British Chefs

Miso charred aubergine, tahini mayonnaise, spicy fermented kohlrabi & dukka

Miso-charred aubergine, tahini mayonnaise, spicy fermented kohlrabi and dukkah

by Joey O'Hare

Hash browns

by Sally Abé

Pea purée

by Will Holland

Crushed potato with green olives

Crushed potato with green olives

by Pascal Aussignac

Spiced persimmon and custard tart

Spiced Spanish Persimon® and custard tart

by The Kitchen with Great British Chefs

Guacamole

by Matthew Tomkinson

Tromboncino squash with mozzarella, fermented chilli and tomato

Tromboncino squash with mozzarella, fermented chilli and tomato

by Alan Stewart

Cannelloni of mushrooms, ricotta and Parmesan with burnt butter and nutmeg

Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg

by Robert Thompson

Sweet potato and soba-ko fries

Sweet potato fries

by Scott Hallsworth

Pan con tomate

by Angel Zapata Martin

Socca

by Richard Bertinet

Baba ganoush

by The Kitchen with Great British Chefs

Vegan burrito

by David and Charlotte Bailey

Asparagus and cucumber salad

Asparagus and cucumber salad

by Paul Ainsworth

Mayan Rose spiced roasted wedges

Spiced potato wedges with rocket and walnut pesto

by Rosana McPhee

Beetroot salad

by Bruno Loubet

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

by Shu Han Lee

Miso and poppy seed butter

Miso and poppy seed butter

by The Kitchen with Great British Chefs

Romesco sauce

by Sally Abé

Cauliflower kimchi pancakes with sprout slaw

Cauliflower kimchi pancakes with sprout slaw

by Chantelle Nicholson

Agnolotti pappa al pomodoro with basil

Agnolotti pappa al pomodoro with basil

by Luke Holder

Chilaquiles rojos con huevos

Chilaquiles rojos con huevos

by Nud Dudhia (Breddos Tacos)

Sabich

Sabich on sourdough with green zhoug and eggs slow-cooked in coffee (huevos haminados)

by Richard Turner

Raspberry brownies

Raspberry brownies

by The Kitchen with Great British Chefs

Rhubarb and beetroot ketchup

Rhubarb and beetroot ketchup

by Pollyanna Coupland

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

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

by Elly McCausland

Fermented fennel

Fermented fennel

by Dean Parker

Wild mushroom pie

Wild mushroom pie

by Willie Harcourt-Cooze

Hispi cabbage

by Adam Gray

Braised red cabbage

Braised red cabbage

by Andy Waters

Beetroot bread

by Marcello Tully

Silken tofu ceviche recipe

Silken tofu ceviche

by Nancy Anne Harbord

Vegan pesto

by The Kitchen with Great British Chefs

Elderflower sugar

Elderflower sugar

by The Kitchen with Great British Chefs

Gluten-free rhubarb and blood orange crumble

Gluten-free rhubarb and blood orange crumble

by The Kitchen with Great British Chefs

Roasted red pepper panzanella

Roasted red pepper panzanella

by Rachel Phipps

Smoked beetroot tartare, Cacklebean egg yolk, hazelnut

Smoked beetroot tartare, Cacklebean egg yolk, hazelnut

by Robin Gill

Carrots with tarragon and garlic

Carrots with tarragon and garlic

by Paul Heathcote

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

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

by Chantelle Nicholson

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

Coconut and molasses cake with spiced frosting

Coconut and date molasses cake with cardamom spiced icing

by Dina Begum

Caramelised chicory

Caramelised chicory

by Josh Eggleton

Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds

Roast cauliflower with smoked cheddar sauce, pickled leeks, nuts and seeds

by Pollyanna Coupland

Crushed new potatoes

Crushed new potatoes

by Marcello Tully

Jerusalem artichoke, truffled brie and honey recipe

Jerusalem artichoke, truffled brie and honey

by Robin Gill

Chipotle and hibiscus hot sauce

Chipotle and hibiscus hot sauce

by Helen Graves

Rye and beetroot brownie

Rye and beetroot brownies

by The Kitchen with Great British Chefs

Sweet potato chips with mango crème fraîche and Parmesan snow

Sweet potato chips with mango crème fraîche

by Marcello Tully

Brick pastry parcels stuffed with tofu, lemongrass and fennel

Brick pastry parcels stuffed with tofu, lemongrass and fennel

by Anna Hansen

Adam’s detox tomato soup

Adam’s detox tomato soup

by Adam Gray

Raspberry sorbet

Raspberry sorbet

by Stephen Crane

Chocolate orange sorbet

Chocolate orange sorbet

by Paul Ainsworth

Citrus sorbets

by Francesco Mazzei

Beetroot sorbet

Beetroot sorbet

by Monica Shaw

Blood orange sorbet

Blood orange sorbet

by Galton Blackiston

Mojito sorbet

by Victoria Glass

Creamy barley breakfast bowls with hazelnuts and figs

Creamy barley breakfast bowls with hazelnuts and figs

by Kate Doran

Apricot sorbet

by Stephen Crane

Watermelon, rosemary and Prosecco sorbet cocktail

Watermelon, rosemary and Prosecco sorbet cocktail

by Rosana McPhee

Mushroom tongseng curry

Mushroom tongseng curry

by Eleanor Ford

Mango and chilli sorbet

Mango and chilli sorbet

by Anna Hansen

Granny Smith apple sorbet

Granny Smith apple sorbet

by Simon Haigh

Pumpkin seed and nori crisp scrogan with sour cherries and dark chocolate

Pumpkin seed and nori crisp scroggin with sour cherries and dark chocolate

by Anna Hansen

Mulled wine hot chocolate

Mulled wine hot chocolate

by Paul A Young

Spiced pecan butter

Spiced pecan butter

by The Kitchen with Great British Chefs

Caipirinha sorbet

Caipirinha sorbet

by Marcello Tully

Lavender and blackberry sorbet

Lavender and blackberry sorbet

by Pascal Aussignac

Oat, cocoa nib, sultana and sunflower seed granola

Oat, cacao nib, sultana and sunflower seed granola

by Chantelle Nicholson

Chocolate sorbet

Chocolate sorbet

by Paul Ainsworth

Mango sorbet

by Marcello Tully

Spiced strawberry sorbet

Spiced strawberry sorbet

by Paul Ainsworth

Linseed and coconut pudding with smoked syrup

Linseed and coconut pudding with smoked syrup

by Dan Wilson

Caramel pineapple with pink peppercorns and a sorbet of banana and passion fruit

Caramel sous vide pineapple with pink peppercorns and a banana and passion fruit sorbet

by Simon Hulstone

Strawberry sorbet

Strawberry sorbet

by Stephen Crane

Chermoula

by The Kitchen with Great British Chefs

Sri Lankan young jackfruit curry

Sri Lankan young jackfruit curry

by Kolamba, Soho

Curry salted parsnip crisps

Curry salted parsnip crisps

by Shaun Rankin

Bhajia (onion bhajis)

Bhajia (onion bhajis)

by Urvashi Roe

Caramelised parsnip and coconut soup with parsnip bhajis

Caramelised parsnip and coconut soup with parsnip bhajis

by Chantelle Nicholson

Caramelised pink onion relish

Caramelised pink onion relish

by Victoria Glass

Vegan banana and chocolate 'nice' cream

Vegan banana and chocolate 'nice' cream

by Kate Doran

Arrabiata sauce

Arrabiata sauce

by Paul Ainsworth

Sade chawal

by Alfred Prasad

Great British Chefs White Paper: health and diet

Great British Chefs White Paper: health and diet

by Great British Chefs

Vegetarian canapé recipes

Vegetarian canapé

Recipe Collection

Healthy eating: what you need to know

The Great British Chefs Foodie White Paper 2019

The Great British Chefs Foodie White Paper 2019

by Great British Chefs

Great British Chefs White Paper: waste, diets and sustainability

Great British Chefs White Paper: a rich and complex relationship

by Great British Chefs

10 must-cook vegetarian and vegan recipes for autumn

10 must-cook easy vegetarian and vegan recipes for autumn

by Great British Chefs

Recipe Collection

Easy ways to make the best ever Easter Sunday roast

Easy ways to make the best-ever Easter Sunday roast

by Tom Wildman

Vegan Christmas

Vegan Christmas

Recipe Collection

Vegan and gluten-free recipes

Vegan and gluten-free

Recipe Collection

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