Vegetarian recipes

This easy greens pie is packed with leafy veg folded into creamy goat's cheese. Top with golden filo and seeds for extra crunch.

Packed with nostalgic retro flavours, this mint chocolate cheesecake is baked in a loaf tin to give it that classic ‘Viennetta’ look and feel

Wild garlic is a spring treat. This easy wild garlic risotto is a great way to showcase its vibrant flavour and verdant colour.

Give cheese scones a spring twist. These wild garlic scones pair the fresh punch of wild garlic with mature cheddar for an easy savoury bake.

This verdant leek and spring greens soup from Rosie Mackean can be made in advance, making it perfect for spring entertaining.

Using duck eggs gives egg mayo an instant upgrade. Add sesame oil for nuttiness, miso for depth and lime juice for zesty lightness.

Turn toast into a feast by topping fried sourdough with charred purple sprouting broccoli, jammy eggs, butter beans and pickled cabbage.

The Exploding Bakery's 'bignob' is a homage to the beloved Hobnob. Cut the giant oaty biscuit into triangles and dunk into your cuppa.

In this incredible apple cake recipe from The Exploding Bakery, the thinly sliced apples almost melt into the custardy batter.

Did you know you can make gnocchi from roasted parsnips? Kathy Slack's seasonal recipe makes smart use of the root veg, paired with earthy sage.

Far Breton is a beloved pudding from Brittany, made of boozy prunes set in a rich custard. The Exploding Bakery shows you how to make it.

Learn how to make beurre blanc with chef Adam Byatt's recipe. This classic rich and buttery French sauce is perfect with asparagus or fish.

Blueberry queen of puddings is the perfect spring dessert. Baked custard is topped with blueberry jam and a cloud of brown-sugar meringue.

Schnitzel meets aubergine parmigiana – this great marriage of Austrian and Italian classics creates the vegetarian dinner of dreams.

Japanese soufflé cheesecake is all about the light, airy texture. Yuzu-caramel sauce adds a pop of zesty sweetness to the fluffy cheesecake.

We've given Basque cheesecake a decadent Black Forest spin, with cherries, cream and chocolate. it’s a cheesecake you’ll keep coming back to.

Cooking pasta in splashes of stock like a risotto ups the flavour and gives you a thick, creamy sauce that binds it all together.

This beautiful broth recipe is inspired by Ukrainian borsch. Rhubarb adds a sweet-and-sour depth to the earthy soup.

Swap caramel for rhubarb in this light, colourful take on millionaire's shortbread. Sprinkle the chocolate topping with green pistachios.

Dig into this soft, buttery sponge pudding to reveal the pink juicy rhubarb. This easy recipe makes a great change from classic crumble.

Anna Haugh shares her easy but ingenious recipe for traditional Irish soda bread baked in baked bean tins. Serve spread thickly with butter.

Classic egg mayo is taken to the next level with a mix of soft and hard-boiled eggs, plus plenty of malt vinegar and ground white pepper.

Mushroom toad in the hole is a vegetarian version of the sausage classic. Serve with a rich cheese and onion polenta and miso gravy.