A selection of good vegetarian recipes

Breakfast

Apple, Almond & Buckwheat Muffins

by Green Kitchen Stories

Method

Preheat the oven to 200°C / Gas Mark 6. Grease a muffin pan with oil or butter or line it with muffin tins.
Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl.
Add eggs, yogurt, coconut oil, dates and 80 ml (1/3 cup) of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients.
Grate two of the apples and add them to the batter.
Divide the batter into the muffin tins, filling them only half way up.
Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter.
Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon.
Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!

Ingredients

Makes 12 muffins


Dry ingredients
Almond flour	100g / 1 cup
Rolled oats	100g / 1 cup (use certified gluten-free if intolerant)
Buckwheat flour	75g / 2/3 cup
Arrowroot (or potato starch)	2 tbsp
Baking powder	1½ tsp
Baking soda	½ tsp
Ground cinnamon	1 tsp
Ground cardamom	1 tsp
Ground ginger	½ tsp
Sea salt	½ tsp
Wet ingredients
Plain unsweetened yogurt or plant yogurt	160ml / 2/3 cup
Coconut oil, butter or olive oil	80ml / 1/3 cup
Fresh soft dates	10, pitted and mashed
Large eggs	3 (or 3 tbsp chia seeds mixed with 9 tbsp water)
Apple sauce, unsweetened	120ml / 1/2 cup (see below for instructions to make your own)
Organic apples	3

Recipe Notes

These muffins are only sweetened with apples and dates. We make our own apple sauce and even though it is unsweetened, it has a naturally sweet flavour that works perfect in this recipe. Since the muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. However, if you know that you like your muffins more on the sweeter side, you can replace half of the apple sauce with maple syrup.

Apple Sauce (Sub-Recipe)

Apple sauce is one of the simplest things to make and if you choose a sweet variety of apples, no other sweetener is needed. This makes more than you need for the Apple Muffin recipe, which is good as you can add large spoonfuls of the leftovers on top of yogurt or cultured buttermilk in the morning.

Ingredients


Organic apples	500g / 1 lb
Water	60ml / ¼ cup
Lemon juice	1 tsp

Method

Core the apples, cut them in 1 cm (½ inch) dices and add to a large saucepan on medium heat together with the water.
Bring to a boil and then turn down the heat slightly.
Let simmer for 20-25 minutes.
Use a hand blender to mix it smoothly.
Add lemon juice and stir around to prevent the colour from going brown.
Store in air-tight glass jars in the fridge for up to about a week or in plastic containers in the freezer indefinitely.

Baked Carrot Cake Oatmeal

by Green Kitchen Stories

Method

Preheat the oven to 190°C / Gas Mark 5. Grease the base of a 20 x 25 cm baking dish with coconut oil and then set aside.
Combine the rolled oats, baking powder, spices (ground ginger, ground nutmeg, ground cinnamon, ground cardamom, ground vanilla), and salt in a mixing bowl, then add grated carrots and raisins and stir to mix.
In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.
To create the crunchy top layer, put the sweetener (maple syrup, honey or apple syrup), coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked.
Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Ingredients

Serves 4


Dry mixture
Old-fashioned rolled oats (or any rolled flakes)	2 cups / 180g (choose gluten-free if you are celiac)
Baking powder	1 tsp
Ground ginger	¼ tsp
Ground nutmeg	¼ tsp
Ground cinnamon	½ tsp
Ground cardamom	¼ tsp
Ground vanilla or vanilla extract	¼ tsp or ½ tsp
Coarse sea salt	1 pinch
Grated raw carrot	200g / 1⅓ cups (about 4 carrots)
Raisins	A handful
Wet mixture
Organic eggs	2 (or chia seed mixture, see notes)
Plant milk of your choice	500ml / 2¼ cups
Crunchy top layer
Maple syrup, honey or apple syrup	4 tbsp
Coconut oil	2 tbsp, room temperature + extra for greasing the pan
Walnuts or nuts of your choice	180g / 1 cup
Sunflower seeds or seeds of your choice	100g / ¾ cup

Recipe Notes

Vegan alternative: Measure 2 tbsp chia seeds into a small bowl and add 90 ml (1/3 cup) water. Stir with a spoon and set aside for 15 minutes. Use in place of the eggs.

Turmeric & Blueberry Breakfast Muffins

by Green Kitchen Stories

Method

Preheat the oven to 200°C / Gas Mark 6. Line a muffin pan with paper liners or grease the pan with oil or butter.
Add walnuts and rolled oats to a food processor or blender (or mortar and pestle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients.
Crack the eggs in a separate bowl and beat them for about a minute before adding them as well.
Use a spatula to carefully fold everything until combined.
Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit.
Mix together the granola crumble in a small bowl and add it on top of the muffins.
Bake for about 18-20 minutes. Best enjoyed still warm from the oven.

Ingredients

Makes 12 large or 15 smaller


Dry ingredients
Walnuts	100g / 1 cup
Rolled oats	85g / 1 cup (use gluten-free if intolerant)
Buckwheat flour	90g / 2/3 cup
Arrowroot (or potato starch)	2 tbsp
Baking powder	1½ tsp
Baking soda	½ tsp
Turmeric	1 tbsp (use a little less if you are not used to the flavour)
Freshly ground cardamom	1 tsp
Sea salt	½ tsp
Black pepper	A pinch
Wet ingredients
Buttermilk or plant yogurt	160ml / 2/3 cup
Olive oil or butter	80ml / 1/3 cup
Ripe bananas	2, mashed
Fresh dates	5, mashed
Large eggs	3 (or 3 tbsp chia seeds mixed with 9 tbsp water)
Blueberries	A large handful, frozen or fresh
Granola topping
Rolled oats	1/3 cup / 35g
Olive oil/coconut oil	2 tbsp
Runny honey	1 tbsp

Recipe Notes

One or two grated carrots can be a delicious addition.
The granola crumble is optional (although very delicious) and can be left out.
If you don’t have any problems with gluten, the buckwheat flour and arrowroot can be replaced with an equal amount of spelt flour.
The eggs can be replaced with chia seeds or flax seeds following the ratio 1 tbsp chia/flax + 3 tbsp water = 1 egg.
The blueberries can obviously be replaced with other berries. Blackberries would be good.
If you don’t like or are allergic to walnuts, you can replace them with sunflower seeds.
The dates can be replaced with 3-4 tbsp honey. You can also add a little honey along with the dates if you prefer a sweeter muffin.

Mains

Beetroot & Feta Burger

by Green Kitchen Stories

Method

Peel and grate beetroots, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl.
Add olive oil, eggs and rolled oats and mix everything well.
Add sheep’s feta cheese or firm tofu, fresh basil, salt and pepper and stir to combine.
Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Try shaping a patty with your hands. If the mixture is too loose, add some more oats.
Form 6-8 patties with your hands.
Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
Serve with grilled sourdough bread and toppings of your choice.

Ingredients

Makes 6-8 burgers, depending on the size


Grated raw beetroots	750 ml (approx. 4-5 beets)
Rolled oats or flakes of your choice	375 ml / 150g
Small onion	1
Sheep’s feta cheese or firm tofu	200g
Garlic cloves	2
Cold-pressed olive oil	2 tbsp
Organic eggs	2
Fresh basil	1 handful
Salt	To taste
Pepper	To taste
Toppings
Lettuce or cabbage
Mango
Avocado
Tomatoes
Onions

Black bean chilli

by BBC Good Food

Method

In a large pot, heat the olive oil (3tbsp) and fry the crushed garlic (6 cloves) and chopped onions (3 large) for 5 mins until almost softened.
Add the pimenton/mild chilli (4tbsp) and ground cumin (4tbsp), cook for a few mins.
Add the apple cider vinegar (4tbsp), brown sugar (3tbsp), chopped tomatoes (3x 400g tins) and some seasoning. Cook for 10 mins.
Pour in the black/kidney beans (3x 400g tins) and cook for another 10 mins.
Serve with rice and the accompaniments of your choice in small bowls.
Sliced radishes, avocado, crumbled feta and chopped spring onions are recommended.

Ingredients

for 8 servings


black beans	3 x tin (400g)
chopped tomatoes	3 x tin (400g)
feta cheese	3/4 a pack
avocado	x1
onions	3x large
radishes	small pack
spring onions	bunch
cumin (ground)	4 tbsp
mild chilli powder	4tbsp
ACV	4tbsp
brown sugar	3 tbsp
garlic cloves	x6
olive oil	3 tbsp

Brazilian black bean stew

by Leon

Method

In a large pan, cook the chopped onions (2 large) in the rapeseed/olive oil (4 tbsp) for 5 minutes over a medium heat.
Add the carrots (2, cut into rounds), celery (2 sticks, chopped), leek (chopped) and bay leaves (2). Stir well and cook gently for about 20 minutes, without browning the vegetables.
Add the tomato purée (2 tsp), smoked paprika (3 tsp), sweet paprika (2 tsp) and dried oregano (2tsp), and cook for another 5 minutes, stirring well to combine.
Add the cooked black beans (3 tins), vegetable stock (600ml), crushed garlic (2 cloves), tamari (2 tbsp) and red wine vinegar (2 tsp). Turn up the heat and cook until the sauce has thickened to coat the beans and vegetables.
Season well to taste and serve sprinkled with brown rice and coriander garnish.

Ingredients

for 8 servings


Black beans, cooked	700g
Chipotle sauce	2 teaspoons
Freshly ground black pepper	To taste
Rapeseed oil	4 tablespoons
Red wine vinegar	2 teaspoons
Salt	To taste
Tamari	2 tablespoons
Tomato purée	2 teaspoons
Vegetable stock	600ml
Carrot	x 2
Celery	2 sticks
Garlic	2 cloves
Leek	x 1
Onion	2 large
Bay leaf	x 2
Dried oregano	2 teaspoons
Fresh coriander	2 tablespoons
Smoked paprika	3 teaspoons
Sweet paprika	2 teaspoons

Courgette and Cannellini Bean Lasagne

by Hemsley + Hemsley – Good and Simple

Method

Add the ingredients for the “béchamel” sauce to a food processor and blend until smooth. Transfer to a bowl and set aside.
Add the ingredients for the tomato sauce to the food processor (no need to clean out the bowl) and blend until smooth.
Using a mandolin or very sharp knife, finely slice the courgettes lengthwise into 1-inch-thick pieces.
Preheat the oven to 200°C / Gas Mark 6. Spread about half the tomato sauce over the bottom of a 6×9-inch ovenproof dish which is at least 3 inches deep, as a thin layer. Top with about a third of the courgette slices in an even layer. Cover the courgettes with about half the “béchamel” sauce, then top with half the remaining courgettes in an even layer.
Repeat the layering with the remaining tomato sauce, courgette and “béchamel,” then sprinkle over a final layer of Parmesan to finish.
Bake for 45 minutes until golden brown on top. Remove from the oven and leave to stand for 5-10 minutes before serving.

Ingredients

Serves 4


Large courgettes	3
FOR THE “BÉCHAMEL” SAUCE
Ricotta	255g
Parmesan or pecorino	85g, finely grated, plus extra for sprinkling
Egg	1
FOR THE TOMATO SAUCE
Cannellini beans	1 x 400g can, drained and rinsed
Garlic cloves	2
Sundried tomatoes	115g (about 20 pieces) in oil, drained
Tomato purée	3 tablespoons
Sea salt	A pinch
Black pepper	¼ teaspoon

Honeyed winter salad

by BBC Good Food

Method

Heat oven to 220C/fan 200C/gas 7. Put the vegetables (butternut squash, red onions, parsnips) into a large roasting tin, drizzle with half the olive oil and season to taste.
Roast for 20 mins, turning once in a while until softened. Drizzle with the honey.
Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted.
Put the spinach into a large bowl and tip in the vegetables and ciabatta.
Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
Crumble the feta through the salad and serve immediately.

Ingredients

Serves 4


Butternut squash	1, cut into thin wedges
Red onions	2, halved and cut into wedges
Parsnips	4, cut into wedges
Olive oil	3 tbsp (try garlic or basil infused)
Clear honey	1-2 tbsp
Small ciabatta	1, roughly torn into pieces
Sunflower seeds	1 tbsp (optional)
Bag leaf spinach	225g
White wine vinegar	2 tbsp
Dijon mustard	1 tsp
Feta cheese	60g

Weekday Cauliflower Dal

by Green Kitchen Stories

Method

Heat coconut oil, onion and garlic in a large saucepan on low/medium heat.
Add the curry, grind the extra spices (mustard seeds, coriander seeds, cardamom seeds) in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water.
Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm (½ inch) bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock.
Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times.
Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see notes below).
Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad.

Ingredients

Serves 6


Coconut oil or butter/ghee	3 tbsp
Onion	1
Garlic cloves	2
Ground curry spice blend	1 tbsp
Mixed mustard seeds, coriander seeds and cardamom seeds	½ tbsp (or just add ½ tbsp extra ground curry)
Fresh ginger	1 large chunk (5 cm / 2 inches)
Cauliflower	1 (approx. 500g / 1 lb)
Potatoes, coarsely diced	3 (approx. 200g)
Red lentils	200g / 1 cup
Soft dates, pitted and mashed	2
Water or vegetable stock	1 litre / 4 cups
Apple cider vinegar	1 tsp

Recipe Notes

This is a belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavour-packed topping.
It is recommended to use a good curry spice blend. The use of spices can vary in curries; a version that includes ground fenugreek is particularly recommended. You can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavour, as freshly ground seeds/spices always taste more.
The trick: After having cooked lentils and spices into a pretty good dal, adding warm spices and butter last minute boosts the soup and makes it insanely flavourful. For this recipe, a similar method is used for garlic and mustard seeds, which then wilt down spinach. You can stir the spinach into the dal, but it’s served as a topping (as some children prefer it without). Toasted pumpkin seeds can also be added on top.
You can either serve the soup chunky or mix it smooth with a hand blender. A quick whizz with the blender can make it a little creamier while keeping texture from the cauliflower and potatoes.
If you want it a little sweeter and creamier, you can replace 400ml (14 oz) of the water/stock with a tin of coconut milk.
Chilli can be added along with the curry for those who prefer it.

Garlicky Spinach (Sub-Recipe)

Ingredients


Coconut oil	2 tbsp
Mustard seeds	2 tsp
Garlic cloves, finely sliced	2
Spinach	2-3 handfuls

Method

Heat coconut oil in a skillet.
Sauté mustard seeds and garlic on low/medium heat until golden and fragrant.
Add spinach and turn off the heat. Stir until wilted. Ready for serving.

Tomato Salad (Sub-Recipe)

Ingredients


Cherry tomatoes	10
Olive oil	2 tsp
Apple cider vinegar	1 tsp
Salt & pepper	To taste

Method

Cut the tomatoes in halves and place in a bowl.
Add olive oil, vinegar, salt and pepper and toss to combine.
Serve on top of the dal for a fresh zing of flavour.

Chickpea, Spinach and Egg Curry

by Sunil Vijayakar (BBC Food)

Method

Bring a small saucepan of water to the boil and cook the eggs for 6–8 minutes, or until done to your liking. When cool enough to handle, shell, halve and set aside.
Meanwhile, heat the oil in a wide frying pan over a low heat. Add the cumin, black mustard seeds, curry powder, garlic granules and ground ginger and stir-fry for 1 minute.
Add the tomatoes, chickpeas, lemon juice and boiling water and season with salt and pepper. Cook over a high heat for 6–8 minutes, or until reduced and thickened, stirring often. Add the spinach and cook until wilted.
Divide the curry between two shallow bowls, top each with two egg halves and sprinkle over some curry powder. Scatter with coriander and serve immediately.

Ingredients

Serves 2


Large free-range eggs	2
Light olive oil	1 tbsp
Cumin seeds	2 tsp
Black mustard seeds	1 tsp
Medium curry powder	2 tbsp, plus extra for sprinkling
Garlic granules	1 tsp
Ground ginger	1 tsp
Chopped tomatoes	400g tin
Chickpeas, drained and rinsed	400g tin
Lemon juice	1 tbsp
Boiling water	100ml / 3½fl oz
Baby leaf spinach	180g / 6oz
Salt and freshly ground black pepper	To taste
Chopped fresh coriander	2 tbsp, to garnish

Recipe Notes

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes.
It’s also vegan if you leave out the egg.
Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt.
With a GI of 45, this meal is high in protein and low GI.

Easy Cheesy Broccoli Risotto

by Hemsley and Hemsley (Good and Simple)

Method

Cover the quinoa in double the volume of water and leave to soak overnight, or a minimum of 8 hours, then drain and rinse. If you don’t have time to soak the quinoa, rinse thoroughly and cook for longer, though soaking is highly recommended.
Melt the ghee or coconut oil in a saucepan over a medium heat and fry the onions for 5 minutes until softened. Add the garlic and oregano or thyme and the basil stalks and cook for 1 minute. Add the rinsed quinoa and the tomato purée and stir well.
Add the bone broth or water and bring to the boil. Reduce the heat, pop a lid on the pan and simmer for 12 minutes until the quinoa is almost tender.
Meanwhile, prepare the broccoli by cutting into equal-sized florets and roughly chopping the stalks (after first slicing off the tough outer layer).
Stir the broccoli into the pan and cook for another 3–4 minutes until tender (you might want to add another 100ml of liquid at this point if the risotto is getting dry), then remove from the heat.
Season to taste with salt and pepper, add the Parmesan and lemon juice or apple cider vinegar and stir through the chopped basil leaves.

Ingredients

Serves 4


Quinoa	250g
Ghee or coconut oil	1 tbsp
Medium onions, finely diced	2
Garlic cloves, diced	3
Fresh oregano or thyme leaves or dried	1 tbsp fresh or 1 tsp dried
Fresh basil, leaves and stalks separated and roughly chopped	2 large handfuls
Tomato purée	5 tbsp
Bone Broth or water	1 litre
Large heads of broccoli	2 (about 700g)
Parmesan, grated	100g
Lemon juice or apple cider vinegar (ACV)	2 tbsp lemon juice or 1 tbsp ACV
Sea salt	To taste
Black pepper	To taste

Recipe Notes

This one-pot broccoli risotto uses protein-rich quinoa in place of Arborio rice.
It is bulked out with plenty of broccoli, which pairs deliciously with Parmesan for a comforting, weekday supper.
Slow-cooked bone broth replaces commercially prepared stock as a soothing, nourishing base.
If you have them to hand, peas or fava beans make a great addition.

Chinese Fried Quinoa with Spicy Garlic Sesame Oil

by Melissa Hemsley (Eat Happy)

Method

In a large, wide frying pan, melt the oil over a medium-high heat and fry the white parts of the spring onions with the chilli flakes and garlic for 1 minute, stirring occasionally so they soften but don’t brown.
Add the carrot and green beans and cook for 1 minute, then add the courgettes and red pepper and stir-fry for another minute.
Stir in the cooked quinoa and the tamari, turn the heat up to high and cook for 2 minutes until the quinoa is heated through and until it’s a little crispy on the bottom.
Divide among bowls and top with the leftover green parts of the spring onions.

Ingredients

Serves 4


Coconut oil	1 tbsp
Spring onions, sliced	6 (green parts saved to garnish)
Chilli flakes	1 tsp (or to taste)
Garlic cloves, finely chopped	3
Large carrot, finely chopped	1
Green beans, trimmed and finely sliced	200g
Large courgettes, finely chopped	2
Large red pepper, deseeded and diced	1
Cooked quinoa	1 quantity
Tamari	2 tbsp
Sea salt	To taste
Black pepper	To taste
Eggs	4

Recipe Notes

This is a veggie-packed, 15-minute home version of a Chinese takeaway.
It’s an ideal way to use up leftover quinoa. You just need 10 minutes to chop everything up so that it’s ready to go.
Top with a fried yolky egg or scramble in a few eggs, and serve with some kimchi on the side.
Use It Up: You can really fridge-and-freezer forage here to use up any veg that needs eating.
Tip: Don’t worry too much about perfect dicing. The vegetables just need to be chopped to roughly the same size so that they cook evenly.

Garlic Sesame Oil (Topping)

Ingredients


Coconut oil	1 tbsp
Garlic cloves, finely chopped	2
Chilli flakes	1 tsp (or to taste)
Tamari	1 tbsp
Toasted sesame oil	1 tbsp
Chinese five-spice powder	½ tsp

Method

Straight away, put the pan back on a low heat, add the oil and when the oil has melted, stir-fry the garlic for 30 seconds to soften but not brown.
Take off the heat, add the chilli flakes, tamari, toasted sesame oil and five-spice powder, then tip the mix into a little bowl and let everyone help themselves. A little goes a long way!

Thai Green Vegetable Curry

by Melissa Hemsley (Eat Happy)

Method

Heat up a wide, deep pan and fry the paste over a low-medium heat for about 5 minutes, stirring occasionally until the raw ingredients no longer smell as pungent. If the paste gets too dry, add a splash of water so it doesn’t burn.
Add the coconut milk, stock, aubergine and courgettes. Bring to a medium simmer and cook for 6 minutes with a lid on the pan.
Tip in the tomatoes and beans and cook for a further 5 minutes until the beans are tender. Add the tamari and fish sauce and taste for seasoning: you might want to add more tamari or salt or a little extra lime juice.
Scatter with basil leaves and the leftover coriander leaves, and serve with the lime wedges.

Ingredients

Serves 4


Coconut milk	1 x 400ml tin
Stock or water	150ml
Aubergine, cut into 1.5cm chunks	1
Courgettes, cut into 1.5cm chunks	2
Cherry tomatoes, halved	16
Green beans, trimmed and halved	300g
Tamari	1 tbsp
Fish sauce	1 tbsp
Thai Basil leaves	To serve
Lime wedges	To serve

Recipe Notes

This is a very simple version of a Thai green vegetable curry that takes less time than ordering a takeaway.
To keep things easier, this recipe uses ginger instead of galangal and lime zest instead of kaffir lime leaves.
You can adapt the dish to include chicken, prawns, or fish.
Remember to use green chillies if you want this curry to look green; otherwise, it will be a red curry.
Serve with Buckwheat Naans or Chickpea Wraps.
Use It Up: Swap the courgettes for carrots or squash (which will need longer to cook), and the green beans for mangetout, sugar snap peas, or broccoli florets.
Tip: If you’re unsure of how strong you like your chilli, start with just one. You can always chop up another chilli and add it later once you’ve tasted the curry.

Curry Paste (Sub-Recipe)

Ingredients


Garlic cloves, peeled	4
Large onion, quartered	1
Stalks of fresh coriander	2 handfuls (leaves saved to garnish)
Stalks of basil	1 large handful (leaves saved to garnish)
Green chillies, deseeded	1–2
Ginger	3cm piece
Lemongrass stalks, roughly chopped	2 (tough outer leaves removed)
Ground coriander	1 tsp
Ground cumin	1 tsp
Lime	Juice and grated zest of 1
Sea salt	A big pinch

Method

Place all the ingredients for the curry paste in a food processor and blend until smooth.

Harissa, Tomato + Lemon Yoghurt Rigatoni

by Green Kitchen: Quick + Slow

Method

Preheat the oven to 200°C (Gas Mark 6). In an oven dish, toss together the tomatoes, garlic, harissa, oil and oregano. Season well and roast for 25 minutes.
Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain the pasta but reserve a mugful of the pasta cooking water.
Remove the tomatoes from the oven, setting a few aside if you want to keep some intact, then add the pasta to the oven dish. Stir everything together, adding a little pasta cooking water to loosen if necessary. You want the pasta to be coated in the flavourful tomato juice and harissa oil.
In a small bowl, stir together the yoghurt and lemon juice, then spread this across the base of 4 bowls. Top with the pasta, then crumble over the feta and scatter over the basil and pine nuts. Gently mix together so the harissa ripples through the yoghurt, then top with any reserved tomatoes. Generously drizzle with extra virgin olive oil and finish with a good grind of black pepper.

Ingredients

Serves 4


Cherry tomatoes	600g / 1 lb 5 oz
Garlic cloves, sliced	3
Rose harissa paste	3 heaped tbsp
Extra virgin olive oil	4 tbsp, plus extra to serve
Fresh oregano, leaves picked	10g / ½ oz
Rigatoni pasta	300g / 10½ oz
Greek yoghurt	250g / 9 oz / 1 cup
Lemon juice	Juice of ½ lemon
Feta	100g / 3½ oz
Basil, leaves picked and roughly chopped	1 bunch
Pine nuts, toasted	40g / 1½ oz / ¼ cup
Sea salt	To taste
Freshly ground black pepper	To taste

Recipe Notes

This is a grown-up version of the popular TikTok pasta recipe, offering more flavour with similar simplicity.
The tomatoes are roasted with harissa, then mixed with pasta and served over a cool lemon yoghurt.
It’s a winning combination of spicy, sweet tomatoes, cooling yoghurt, and salty feta.
This meal is ready in 30 minutes.

Spiced Halloumi & Chickpeas with Black Quinoa Tabbouleh

by Melissa Hemsley (Eat Happy)

Method

First make the quinoa for the tabbouleh. Pour the water or stock into a large, wide pan, cover with a lid and bring to the boil. Add the quinoa and bring back up to the boil, then reduce the heat to medium, cover and simmer for about 17 minutes until all the liquid has been absorbed and the quinoa is tender. (If the quinoa has been soaked first, simmer for 15 minutes). Uncover, fluff the quinoa with a fork and set aside to allow to cool.
Meanwhile, place all the other tabbouleh ingredients except for the leaves and herbs in a large serving bowl and mix together.
Tip the cooked quinoa into the serving bowl, mix everything together. The quinoa will soak up the flavours as it starts to cool.
Wipe the pan dry, then melt the oil, add the spices (cumin, smoked paprika, chilli flakes) and stir for 1 minute over a medium heat.
Turn up the heat, add the chickpeas and halloumi, tossing in the spicy oil, and fry for 45 seconds until golden brown. Toss again and fry the halloumi on the other side for another 30 seconds. Drizzle over the maple syrup, add a pinch of salt and leave to bubble for 30 seconds. Toss once more to coat in the salty-sweet oil.
Mix the tabbouleh with the salad leaves and herbs (parsley, mint) and then add the halloumi and chickpeas. Serve scattered with pistachios or other nuts, pomegranate seeds or dried fruit, if you like.

Ingredients

Serves 2


For the Halloumi & Chickpeas
Coconut oil	1 tbsp
Ground cumin	1 tsp
Smoked paprika	1 tsp
Chilli flakes	1 tsp
Chickpeas, drained and rinsed	1 x 400g tin
Halloumi, chopped into 2cm cubes	250g
Maple syrup	2 tsp
TABBOULEH
Water or stock	500ml
Black quinoa, rinsed well	200g
Tomatoes, finely chopped	3
Cucumber, diced	½
Small red onion, finely chopped	1
Lemon	Juice and zest of 1
Extra-virgin olive oil	6 tbsp
Salad leaves (watercress or rocket)	3 large handfuls
Fresh parsley, stalks and leaves finely chopped	4 large handfuls
Fresh mint leaves, roughly chopped	1 large handful
Sea salt	To taste
Black pepper	To taste
TO SERVE
Pistachios or other nuts	1 small handful
Pomegranate seeds or dried fruit	1 small handful

Recipe Notes

This is a one-pan dish packed with crunch, freshness, and spice.
Quinoa is protein-rich. Black quinoa looks beautiful against the herbs and salad leaves, but regular quinoa (cook for 2 minutes less) or red quinoa (cook for the same time as black) can also be used.
The combination of spiced salty-sweet fried halloumi and chickpeas is unbeatable.
This recipe makes a bit extra, and any leftovers make a great packed lunch.

Kenyan Kidney Bean Coconut Curry

by Melissa Hemsley (Eat Green)

Method

Fry the onion in the oil in a medium saucepan for 5 minutes while you get on with measuring and chopping everything else.
Add the spices (curry powder, ground cumin, ground coriander), chilli, ginger and garlic to the pan as they’re ready and keep frying for another 3 minutes, stirring every now and then.
Add the pepper, potato, tomatoes, coconut milk, coriander stems and stock, then put the lid on and simmer over a medium heat for 15 minutes.
Remove the lid, turn up the heat and add the beans and cook for another 5 minutes, then stir through the greens for a few minutes to wilt (*spinach* will take 1 minute, hardier greens like *kale* or *chard* will take 3–4 minutes). Season to taste and sprinkle over the coriander leaves to serve.

Ingredients

Feeds 4


Large onion, chopped	1
Oil	2 tbsp
Curry powder	2 tsp
Ground cumin	2 tsp
Ground coriander	2 tsp
Small fresh green chillies or chilli powder	1–2 or a little, to taste
Ginger, finely chopped or grated, or ground ginger	3cm piece or 1 tsp
Garlic cloves, finely chopped	3
Large red, orange or yellow pepper, chopped	1
Sweet potatoes or potatoes or root veg like squash, chopped into 1cm cubes	2 or a few handfuls
Fresh tomatoes and tomato purée or chopped tomatoes	400g fresh and 1 tbsp purée or 1 × 400g tin
Full-fat coconut milk	1 × 400ml tin
Fresh coriander, leaves left whole, stems finely chopped	1 large handful
Vegetable stock or bone broth	400ml
Cooked kidney beans (drained and rinsed)	480g (2 × 400g tins)
Leafy greens, finely chopped	200g
Sea salt	To taste
Black pepper	To taste

Recipe Notes

This quick bean curry is based on a classic Kenyan stew. It is simple, adaptable, and full of flavour.
The total preparation and cooking time is 30 minutes.
Waste Not: Enjoy any leafy greens like spinach, kale, chard, cabbage, or beetroot leaves here. You can also substitute the kidney beans for any other kind of beans.

Marinated Butter Bean Greek Salad

by Hemsley and Hemsley (Good and Simple)

Method

First, whisk all the dressing ingredients together in a bowl, or shake together in a jam jar with the lid on, and taste for seasoning.
Place the butter beans and onion slices in a large serving bowl, add the dressing, toss gently to mix and leave to marinate for at least 10 minutes.
Add the remaining salad ingredients (red peppers, cucumber, tomatoes, olives) to the marinated butter beans and onion, and mix everything together. Roughly chop the feta into cubes and scatter over the top, then sprinkle the oregano over the feta and serve.

Ingredients

Serves 4 as a main or 6 as a side


Butter beans, drained and rinsed	2 x 400g tins
Large red onion, finely sliced	1
Large red peppers, deseeded and roughly chopped	2
Large cucumber, roughly chopped	1
Cherry tomatoes, halved, or medium tomatoes, quartered	250g
Fresh parsley, leaves and stalks roughly chopped	3 large handfuls
Mixed green olives and black Kalamata olives in oil, drained and pitted	1 large handful
Feta	280g
Fresh oregano leaves or dried	1 tbsp fresh or 1 tsp dried
FOR THE DRESSING
Extra-virgin olive oil	120ml
Lemon juice or apple cider vinegar	4 tbsp
Garlic cloves, diced or grated	2
Mustard	1 tsp
Sea salt	To taste
Black pepper	To taste

Recipe Notes

This recipe takes no more than 15 minutes to put together, plus 10 minutes of marinating time.
Based on the classic Greek salad, this version is loaded with protein-rich butter beans, which soften and absorb the rich flavours of the dressing.
Canned beans are great for whipping up super-quick, nutrient-dense meals. You can swap butter beans for canned chickpeas, cannellini, adzuki, or black beans.
Delicious with or without feta; choose good-quality feta made from sheep’s milk or a mixture of sheep and goat’s milk for the best taste.

Halloumi Traybake with Roasted Vegetables

by David Frenkiel & Luise Vindahl (Green Kitchen At Home)

Method

Preheat the oven to 200°C (Gas Mark 6) and line a baking tray with parchment paper.
Cut the potatoes, carrots, peppers and courgette into bite-sized pieces, cut the garlic in half crosswise and cut the lemon into thin wedges. Transfer to the baking tray and add the rosemary. Drizzle over the oil, season to taste with salt and pepper and toss until well coated. Bake for 25–30 minutes or until the vegetables are almost tender.
Break up the haloumi into bite-sized pieces and scatter it over the vegetables along with the olives. Change the oven mode to grill, increase the temperature and grill the haloumi, olives and vegetables for 5–10 minutes or until the haloumi is soft and golden and the vegetables are tender and golden.
Serve topped with a handful of rocket, a sprinkling of pine nuts and seasoning and a drizzle of oil and vinegar.

Ingredients

Serves 2-4


Baby potatoes, scrubbed	400g / 14 oz
Carrots, tops removed and scrubbed	4
Red peppers, core and seeds removed	2
Courgette, topped and tailed	1
Garlic bulb	1
Lemon, washed	1
Fresh rosemary sprigs	2
Extra-virgin olive oil	60ml
Sea salt	To taste
Freshly ground black pepper	To taste
Haloumi	250g / 8¾ oz
Black Kalamata olives, drained and pitted	12
To Serve
Rocket or mesclun	Handful
Toasted pine nuts	Sprinkling
Sea salt	To taste
Freshly ground black pepper	To taste
Extra-virgin olive oil	Drizzle
Balsamic vinegar	Drizzle

Recipe Notes

This one-pan meal offers Mediterranean flavours and squeaky haloumi chunks, making it a delicious and wholesome dinner with little washing up.
It’s a family favourite, with mixed vegetables and haloumi.
Serve with a simple green salad on the side.
For a nut-free alternative, replace the pine nuts with pumpkin seeds or sunflower seeds.
For a vegan alternative, leave out the haloumi or replace it with marinated tofu or tempeh.

Pad Thai Noodles

by Melissa Hemsley (Eat Happy)

Method

Cook the noodles in a large pot of boiling water according to the packet instructions until al dente (about 5 minutes rather than the usual 6–8 minutes). Drain and then rinse in cold water before setting aside. Drizzle in a little olive oil to prevent them from sticking.
While the noodles are cooking, prepare the vegetables (pepper, courgettes, cabbage) by either spiralizing them or peeling them into strips using a julienne or standard vegetable peeler.
Wipe the pot dry and place back on a medium heat, then add half the coconut oil and, when it has melted, crack in the eggs. Roughly scramble to break the yolks and allow to set for 30 seconds, then season with salt and pepper and flip one half over, like an omelette. Use your spoon or spatula to break into chunks and then tip onto a plate and set aside.
Melt the remaining coconut oil, add the spring onions and garlic and stir-fry for 1 minute, then turn up the heat, tip in the pepper and courgette strips and fry for 2 minutes. Stir in the cabbage and cook for a further 1 minute until the vegetables are tender but still with some bite.
Meanwhile, to make the Pad Thai sauce, whisk all of the sauce ingredients together. Add the sauce to the pan, turn up the heat and then add the noodles and toss everything together for 1 minute until well mixed (add a splash of water if it needs it) and turn off the heat.
Taste again for seasoning, adding a splash of tamari or salt if needed, then mix through the omelette chunks and serve up, letting everyone help themselves to nuts, lime wedges, spring onions, fresh herbs and chilli flakes.

Ingredients

Serves 4


Buckwheat noodles	330g
Spring onions, sliced	6 (green parts saved to garnish)
Garlic cloves, finely chopped	4
Extra-virgin olive oil	Drizzle
Large pepper	1
Large courgettes	2
Cabbage	½ (about 350g)
Coconut oil	1½ tbsp
Eggs	4
Sea salt	To taste
Black pepper	To taste
PAD THAI SAUCE
Tamarind paste	4 tbsp (or to taste)
Fish sauce	4 tbsp
Maple syrup	3½ tbsp
Tamari	3 tbsp
Lime juice	Juice of 1 lime
Chilli flakes	1 tsp (or to taste)
TO SERVE
Peanuts or cashews	1 handful
Lime, cut into wedges	1
Fresh coriander or Thai basil leaves, roughly chopped	1 handful
Chilli flakes	To taste

Recipe Notes

This easy-to-make Pad Thai is a great way to use up leftover vegetables. The sweet, tangy sauce is very appealing.
You can use any cabbage and swap buckwheat noodles with noodles of your choice.
Tamarind paste is stocked in a variety of places, especially Asian shops.
Don’t skip the toasted peanuts and fresh herbs for serving!
Use It Up: Swap the courgettes for 2 large carrots and use any nuts or seeds you have. For a meaty version of this dish, try prawns, flaked fish, or shredded cooked chicken.

Spiced Paneer Jalfrezi

by Rick Stein (BBC Food)

Method

Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried Kashmiri chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.
Add the onions, garlic and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes.
Lower the heat, add the paneer to the pan and gently stir everything together for about 5 minutes, then add the tomato and heat through. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.

Ingredients

Serves 4


For the Jalfrezi
Vegetable oil	3 tbsp
Cumin seeds	1½ tsp
Dried Kashmiri chilli, whole with seeds	1
Fresh root ginger, finely shredded	5cm piece
Small onions, thinly sliced	3
Garlic clove, sliced	1
Fresh green chilli, chopped, with or without seeds	1
Red or yellow pepper, seeds removed, cut lengthways into 5mm-thick strips	1
Green pepper, seeds removed, cut lengthways into 5mm-thick strips	1
Salt	1 tsp
Ground turmeric	½ tsp
Kashmiri chilli powder	1½ tsp
Paneer, cut into 3cm x 1.5cm pieces	250g
Tomatoes, cut into strips	3
Wine vinegar	1 tsp
Toasted ground cumin seeds	½ tsp
Garam masala	¾ tsp

Recipe Notes

According to a poll by the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants.
This paneer curry recipe is perfect for its main ingredient.
Paneer is easy to buy now and available in most larger supermarkets. Halloumi can be used instead, which is similar though saltier.
Nutritional Information (per portion, if served as 4 portions):
- Calories: 258kcal
- Protein: 16g
- Carbohydrate: 13g (of which sugars: 11.5g)
- Fat: 15g (of which saturates: 5g)
- Fibre: 4g
- Salt: 1.3g

Sticky Peanut Stir Fry

by Emily English (So Good)

Method

Cook your rice in a pan of boiling salted water, according to the packet instructions, then drain.
Meanwhile, make the stir-fry sauce by mixing the peanut butter, soy sauce, rice vinegar, lime zest and juice, garlic and honey together in a small bowl until smooth. Set aside.
Heat a nonstick frying pan or wok over a high heat, add 1 tsp of the oil, then add the chicken strips and soy sauce. Stir-fry for 3–4 minutes until browned, then remove to a plate.
Add the remaining 1 tsp of oil to the same pan, then stir-fry the spring onions (chunks), chilli and garlic (minced), moving them around the pan constantly so they don’t catch. Add the carrot, red pepper and Tenderstem broccoli and stir-fry for 3 minutes, then add the chicken strips back in with the roasted peanuts and the sauce.
Cook until sticky, caramelised and bubbling. Finish with a scattering of extra spring onion slices and serve with the cooked rice.

Ingredients

Serves 2


Main Ingredients
Brown rice	100g
Neutral-flavoured oil	2 tsp
Boneless, skinless chicken breast, cut into thin strips (or use tofu, raw peeled prawns or raw beef)	300g
Light soy sauce	1 tbsp
Spring onions, sliced into chunks (plus extra thin slices to serve)	3
Red chilli, deseeded and finely diced	½
Garlic clove, minced	1
Carrot, cut into matchsticks	1
Red pepper, cored, deseeded and cut into thin strips	1
Tenderstem broccoli, each stem cut into 3	150g
Roasted salted peanuts	2 tbsp
Salt	To taste
For the Stir-Fry Sauce
Peanut butter	1 tbsp
Light soy sauce	2 tbsp
Rice vinegar	1 tsp
Lime	Zest and juice of ½
Garlic clove, minced	1
Honey	1 heaped tsp

Recipe Notes

This is a quick and delicious go-to meal using common cupboard ingredients.
It’s delicious with rice or noodles and makes fantastic leftovers.
Feel free to use whatever vegetables you need to use up and swap the protein to suit you (e.g., tofu, prawns, or beef).
Have your chicken and vegetables prepped prior to starting, as the actual cooking process is super speedy.
Total Time: 20 minutes
Macros (per serving): Under 500kcal, 30g protein.

Veg-Packed Mac 'n' Cheese

Veg-Packed Mac ‘n’ Cheese

by Melissa Hemsley (Feel Good)

Method

Preheat the oven to 220°C (Fan) / Gas Mark 9 and bring a large saucepan of salted water to the boil. Cook the pasta for 2 minutes less than the packet instructions, as it will cook further in the oven. For instance, if the instructions say 10 minutes, cook it for only 8 minutes.
Meanwhile, chop your cauliflower and broccoli florets into small bite-sized pieces and cut the stalks into 5mm chunks. (Leave the broccoli florets a bit bigger than the cauliflower pieces as broccoli cooks a touch more quickly).
When the pasta has one more minute left to go, drop in the cauliflower and broccoli florets to cook with the pasta for 1 minute.
Drain the pasta and veg in a colander, reserving a generous mugful of the starchy pasta cooking water. Briefly run some cold water over the mixture in the colander to cool it, then tip into a large baking dish (about 30cm × 20cm).
In a medium saucepan (use the one you just used to cook the pasta), melt the butter on a medium heat, stir in the garlic and gently fry for 2–3 minutes. Add the flour and whisk pretty much continuously for around 3 minutes while you sprinkle in the smoked paprika, nutmeg and some salt and pepper.
After the 3 minutes, start adding the milk, about a fifth at a time and whisking constantly until all the milk has been combined and the mixture is smooth. Take the pan off the heat and stir in the mustard and three-quarters of the grated cheese (Cheddar, Gruyère or Parmesan), stirring until smooth and seasoning with salt and pepper to taste. Add the reserved pasta cooking water a little at a time until you reach your desired consistency (Melissa likes hers quite saucy, adding half a mug to begin and then more as needed once stirred through).
Pour the cheese sauce into the dish, then toss gently to combine. At this point, if you think the pasta mixture needs more liquid, gently stir in some more of the cooking water. Spread everything out in the dish – there’s no need to smooth it all out as you’ll get lovely golden bits if pieces of veg and pasta poke out. Sprinkle over the last of the cheese, top with the halved cherry tomatoes and bake for 25 minutes. If, by the end of the cooking time, the top layer hasn’t turned golden brown, either crank up the heat to maximum or turn on the grill to high, and cook for another 5 minutes or so, keeping an eye on it to make sure it doesn’t burn.

Ingredients

Serves 4


Main Ingredients
Dried pasta shapes (e.g. conchiglie)	350–400g
Mix of cauliflower and broccoli	500g
Butter	40g
Garlic cloves, finely chopped	2
Buckwheat flour (or any flour)	40g
Smoked paprika	Little pinch
Ground nutmeg	Little pinch
Milk	700ml
Mustard (any kind)	1 generous tsp
Mature Cheddar, roughly grated	200g
Gruyère or Parmesan (or more Cheddar), roughly grated	50g
Cherry tomatoes, halved	200g
Sea salt	To taste
Black pepper	To taste
To Serve (optional)
Chopped fresh jalapeño or chilli oil	A little

Recipe Notes

This veg-packed mac ‘n’ cheese loads up on vegetables, especially cauliflower, broccoli, and tomatoes for extra zip.
Use full-flavoured cheese like mature Cheddar to ensure a good flavour hit. Using two different cheeses adds variety, but one is fine if preferred.
Serve with a big green salad to balance the richness with freshness. Perfect comfort food.
Total Time: 1 hour
Hands-on Time: 20 minutes

Superfood Vegetarian Bolognese

by Emily English (So Good)

Method

Heat the olive oil in a pan over a medium heat, add the onion, leek, celery, carrots and rosemary, with a pinch of salt, and sweat for 5 minutes. Add the courgette and mushrooms and continue to sweat for another 10–15 minutes, or until starting to colour and turn golden.
Pour in the wine and reduce down over a high heat for 3 minutes. Add the lentils, passata, canned tomatoes, tomato purée and sun-dried tomato paste. Half-fill the chopped tomato can with water and add the stock cube, then tip into the pot and season with pepper and the balsamic vinegar.
Let the mixture simmer, uncovered, over a medium heat for 25–30 minutes, or until thickened and reduced. Taste and season again if needed, then tear in the basil leaves and serve with pasta, as a cottage pie or in a jacket potato.

Ingredients

Serves 6


Main Ingredients
Olive oil	1 tbsp
White onion, finely diced	1
Leek, trimmed, cleaned and finely chopped	1
Celery sticks, finely diced	2
Carrots, peeled and finely diced	2
Sprig of rosemary, leaves stripped	1
Courgette, finely diced	1
Mushrooms, finely diced	2–3 handfuls
Red wine	175ml
Cooked green lentils (from a can or pouch)	500g
Passata (puréed canned tomatoes)	500g
Can of chopped tomatoes	400g
Tomato purée	1 tbsp
Sun-dried tomato paste	1 tbsp
Vegetable stock cube, crumbled	1
Balsamic vinegar	2 tbsp
Basil leaves	30g
Salt	To taste
Pepper	To taste

Recipe Notes

This “Superfood Vegetarian Bolognese” is packed full of eight different plant varieties, earning its title.
It’s perfect for batch cooking, freezing, and using for a variety of meals (e.g., with pasta, in a cottage pie, or stuffed into a jacket potato).
There is a little effort involved in chopping (use a food processor for ease, if you like), but it’s very rewarding and good enough to please any meat eater!
Total Time: 1 hour
Hands-on Time: 20 minutes
Macros (per serving): Under 200kcal, 7g protein.

Watermelon, Feta & Griddled Avocado with Olive Dressing

by Melissa Hemsley (Eat Happy)

Method

Make the dressing by roughly blitzing all the dressing ingredients together in a food processor or high-powered blender, seasoning with salt and pepper, to taste.
Set a griddle pan over a medium heat, add the avocado wedges and cook for 1½ minutes on each side, or until griddle marks appear.
Place the tomatoes and watermelon in a large serving bowl and top with the feta and griddled avocado wedges. Drizzle over half the dressing, scatter with the torn mint leaves and serve more dressing on the side.

Ingredients

Serves 4 as a side


Main Ingredients
Large avocado, flesh sliced into wedges	1
Large tomatoes, roughly chopped	4
Watermelon, peeled and roughly chopped	½ (about 500g)
Feta, roughly crumbled	200g
Fresh mint leaves, torn, to serve	1 handful
OLIVE DRESSING
Pitted olives	150g
Garlic clove, peeled	1
Extra-virgin olive oil	7 tbsp
Apple cider vinegar	4 tbsp
Raw honey or maple syrup	2 tsp
Sea salt	To taste
Black pepper	To taste

Recipe Notes

This is a colourful and refreshing summer salad, perfect for feeding a crowd.
Ensure all produce is ripe for the best flavour.
The punchy, salty dressing keeps well in the fridge and is delicious on simple tomato salads or drizzled over fish, roast chicken, or vegetables.
If the weather is too hot to use the hob, you can just slice up the avocado to serve without griddling.

Hearty Spiced Veg Stew with Toasted Almonds

by Melissa Hemsley (Feel Good)

Method

Toast the almonds in a medium saucepan on a medium heat for about 3 minutes, turning halfway through, until just golden and then set aside. If using whole almonds, roughly chop them.
Put the pan back on the hob, heat the ghee, coconut oil or butter and fry the onion for about 8 minutes until soft, stirring from time to time. Add the spices (smoked paprika, ground cinnamon, ground cumin, chilli flakes) with the garlic, ginger and a pinch of salt and pepper, and fry for another 1 minute.
Turn up the heat, stir in the red pepper, carrot and sweet potatoes and parsnips and add the tomatoes, dried fruit (apricots/dates or raisins) and stock. Bring to a strong simmer with a lid on the pan and cook for 15 minutes, stirring halfway through.
Once the harder veg (the sweet potatoes and carrots) are almost tender, add the chickpeas/beans, green beans, lemon juice and zest and the olives and simmer on a medium heat for around 12 minutes. Keep the lid off at this point so the sauce can reduce and thicken up, and season with salt and pepper to taste.
Divide between bowls, then scatter over the toasted almonds and herbs (mint or coriander) and a drizzle of olive oil.

Ingredients

Serves 4


Main Ingredients
Ghee, coconut oil or butter	1 tbsp
Large onion, finely diced	1
Garlic cloves, finely chopped	4
Fresh ginger, finely chopped	1 tsp
Big red pepper, deseeded and diced	1
Large carrot, scrubbed and cut into bite-sized chunks	1
Mix of sweet potatoes and parsnips, scrubbed and cut into bite-sized chunks	300g
Tin of chopped tomatoes	400g
Dried apricots or pitted dates, chopped, or raisins	2 (or 2 tbsp)
Veg or chicken stock	800ml
Tin of chickpeas or beans, drained and rinsed	400g
Green beans, topped and cut into quarters	150g
Lemon	Juice of ½ and 1 tsp grated zest
Pitted green olives, roughly chopped	1 handful
Sea salt	To taste
Black pepper	To taste
SPICES
Smoked paprika	1 tsp
Ground cinnamon	1 tsp
Ground cumin	2½ tsp
Chilli flakes	A pinch
TO SERVE
Whole or flaked almonds	1 handful
Mint or coriander leaves, or a mix	1 handful
Extra-virgin olive oil	A drizzle

Recipe Notes

This veg-packed, Moroccan-inspired stew is hearty enough to enjoy on its own.
You could also top it with cooked quinoa, buckwheat or rice, or serve with flatbreads or Farinata.
It is delicious with a chopped cucumber and yoghurt on top.
Leftovers are great the next day, especially with fish poached in the sauce.
Total Time: 40 minutes

Easy No-Yeast Pizza

by Lisa Faulkner (BBC Food)

Method

Preheat the oven to 220°C / Fan 200°C / Gas Mark 7 and put two baking trays in to heat.
To make the sauce: Put the chopped tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.
To make the dough: Combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt then stir with a fork to combine.
When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles.
Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.
Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling.

Ingredients

Serves 4


For the Sauce
Tin chopped tomatoes	400g
Dried mixed herbs	1 tsp
Caster sugar	2 pinches
Garlic clove	1
Salt	To taste
Freshly ground black pepper	To taste
For Topping
Mozzarella (or any other cheese), torn into pieces	200g
Extra dried mixed herbs	Pinch
For the Dough
Self-raising flour, plus extra for dusting	300g
Baking powder	1 tsp
Salt	½ tsp
Natural yoghurt	300g

Recipe Notes

This pizza dough without yeast requires no waiting around for the dough to rise. Just mix it up and you’re ready to go.
Try it with your favourite toppings.
Average Rating: 4.4 out of 5 stars (from 186 ratings)
Prep Time: Less than 30 mins
Cook Time: 10 to 30 mins
Total Time: Less than 1 hour
Dietary: Egg-free, Nut-free, Pregnancy-friendly, Vegetarian

Celeriac and Blue Cheese Gratin

by Hemsley + Hemsley (Good and Simple)

Method

Preheat the oven to 200°C / Fan 180°C / Gas Mark 6 and grease an 11 × 7-inch (approx. 28 x 18 cm) ovenproof dish with butter.
Peel and quarter the celeriac and grate by hand or in a food processor using the S-curved blade or grater attachment.
Toss in the prepared dish with the nutmeg, thyme, 2 big pinches of salt and some pepper, then pour over the broth or stock.
Sprinkle over the buckwheat groats or ground almonds, crumble over the blue cheese so that it’s evenly spread, and dot with the butter.
Bake for 30 minutes, then raise the oven temperature to 220°C / Fan 200°C / Gas Mark 7 and bake for an extra 10–15 minutes until crispy and golden on top.

Ingredients

Serves 4


Main Ingredients
Butter, plus extra for greasing	3 tbsp
Large celeriac	1
Freshly grated nutmeg	A pinch
Dried thyme	½ tsp
Bone Broth or vegetable stock	5 tbsp
Buckwheat groats or ground almonds	99g
Blue cheese (such as Stilton), crumbled	198g
Sea salt	To taste
Black pepper	To taste

Recipe Notes

This simple one-pot dish features earthy root vegetables baked in bone broth, topped with a crunchy layer of blue cheese and buckwheat groats.
Versatile: Swap grated turnip for celeriac, top with roughly chopped hazelnuts or ground almonds, and substitute with any hard cheese (such as Cheddar).
Quantities can easily be doubled.
For a dairy-free dish: Season the gratin with onion powder, herbs and extra sea salt, and dot with coconut oil, dripping or ghee (suitable for most people who are lactose intolerant).
Cook Time: 40-45 mins

Roasted Broccoli and Tofu with Sesame-Peanut-Lime Noodles

by Melissa Hemsley (Feel Good)

Method

Preheat the oven to **220°C / Fan 200°C / Gas Mark 9** and put a large roasting tray in to heat. While it’s heating up, scatter the nuts for the dressing on the hot tray and toast for **5-10 minutes**, keeping an eye on them, until they’re nicely golden. Tip out onto a chopping board, then roughly chop and set aside.
Meanwhile, chop the tofu into **1.5 cm** cubes, pat dry (in a clean tea towel) and mix with the tamari and maple syrup in a small bowl.
Chop the broccoli into equal-sized florets, then trim the stem of any knobbly bits and slice into pieces. The stem is denser than the florets so needs to be chopped smaller to cook in the same time.
Let the coconut oil melt briefly in the hot roasting tray, then tip the tofu onto the tray and toss in the oil. Space out in the tray and roast for **10 minutes**. After **10 minutes**, toss the broccoli with the tofu on the tray, space out again and roast for another **8-10 minutes** until the tofu is golden and the broccoli is tender.
Mix the remaining dressing ingredients together in the bowl that held the tofu and add the chopped nuts.
Cook the noodles according to the packet instructions, reserving half a mug of the cooking water. Take the noodle pan off the heat and tip the noodles back in, then add the chopped watercress or spinach and a dash of cooking water and mix together.
By now the broccoli will be tender and golden-edged, like the tofu, so combine everything together (in the roasting tray, if you like, to save washing-up) and add most of the dressing, plus another splash of noodle water if needed. Serve with the rest of the dressing and the lime wedges on the side.

Ingredients

Serves 4-6


Main Ingredients
Extra-firm tofu, drained	280g
Tamari or soy sauce	1 tbsp
Maple syrup	2 tsp
Large head of broccoli	1
Coconut oil	1 tbsp
Bundles of dried soba noodles or spaghetti	2
Handfuls of watercress or baby spinach, roughly chopped	2
Lime, quartered, to serve	1
Sesame-Peanut-Lime Dressing
Handful of peanuts or cashews	1
Large garlic clove, finely chopped or grated	1
Fresh ginger, finely grated	2.5cm
Tamari or soy sauce	1 tbsp
Maple syrup	2 tsp
White or brown miso paste	1 tsp
Toasted sesame oil	2 tsp
Extra-virgin olive oil	3 tbsp
Chilli flakes or a dash of chilli sauce	A pinch
Lime	Juice of 1

Recipe Notes

Veg-packed and full of flavour, this makes a perfect weekday supper.
If you don’t have miso, add a touch more tamari, but consider getting a small jar of miso as it adds incredible depth of flavour to Japanese- and Korean-inspired dishes and to lentils and mushrooms in shepherd’s pie or ragu.
White miso tends to be sweeter, so if you’re using it, you might want to add a touch less maple syrup.
**Prep Time:** Less than 30 mins (estimated)
**Cook Time:** 30 mins
**Total Time:** Approx. 1 hour

Snacks

Energy Balls

by Matt Pritchard (From Dirty Vegan)

Method

Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it’s too wet, add more ground almonds.
Spread out your chosen coating in a shallow dish. Line a tray with baking paper.
Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours.

Ingredients

Makes 12


Main Ingredients
Dates, pitted	4
Cashew nuts	50g
Vanilla extract	½ tsp
Ground oats or protein powder	50g
Crunchy peanut butter	75g
Agave nectar	2 tbsp
Coconut oil	1 tbsp
Ground almonds, plus extra as required	2 tbsp
Chia seeds, desiccated coconut or raw cacao powder, for coating	For coating

Egg Rolls

by Nadiya Hussain (From Nadiya’s Time to Eat – BBC Food)

Method

Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.
Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other.
Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.
Scatter a few olive slices and mushrooms onto the wet egg mix.
Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste.
Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.
Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve.

Ingredients

Serves 6


Free-range eggs	6
Dried parsley	1 tbsp
Garlic granules	1 tsp
Salt	½ tsp
Black pepper	½ tsp
Oil	for frying
Small tortilla wraps	6
Sliced black olives	85g (drained weight from 185g jar)
Fresh, frozen or tinned button mushrooms, sliced	100g (optional), defrosted if frozen
Sun-dried tomato paste	6 tsp