Vegetarian recipes

Roast carrots are drizzled with a delicious butter infused with a floral spice blend, bringing out the vegetable's naturally sweet notes.

It's a delicious mash-up of two beloved dishes: Japanese ramen and Russian stroganoff. The perfect vegan comfort food for chilly nights.

Caramelised onions, garlic, thyme and cheddar are stuffed into these flaky pancakes for a wonderful snack recipe from Omar Foster.

Creamy, crunchy celeriac remoulade is like the side dish coleslaw wants to be when it grows up. Hot sauce and gherkins lend fire and zing.

Salt-baked celeriac wedges are caramelised in butter and seasoned with capers, seaweed and lemon. An incredible side for your Sunday roast.

Thick celeriac steaks have an earthy flavour, making them the perfect vehicle for a bold peppercorn sauce. A knockout vegetarian main for two.

Looking for a vegan batch cook recipe? Make and freeze these warming masala baked beans, then enjoy with rice, jacket potatoes or on toast.

Somewhere between a croque monsieur and welsh rarebit, this indulgent cheesy pumpkin toastie will warm you up on cold days.

Brothy beans are comfort in a bowl. This simple dinner showcases the sweet warmth of pumpkin, pairing it with creamy white beans.

Ful medames is a creamy Egyptian fava bean stew with cumin and tahini. Paired with houmous, it makes the heartiest vegan meal.

Silky homemade houmous forms the base of this vegan dinner, topped with caramelised aubergine, a tahini-lime dressing and crispy chillies.

Use silky homemade houmous as the base for a vibrant vegetarian dinner. Top with eggs braised in a jammy tomato and mango-chutney sauce.

Looking for a new vegetarian dinner idea? Try stuffed mushrooms filled with creamy ricotta and spinach, with rosemary potatoes on the side.

Cauliflower cheese gets a boost of comforting gnocchi and a vibrant green makeover. The perfect midweek meal for chilly nights.

Giardiniera are crunchy Italian pickles, commonly served in the north as an antipasti, that are incredibly moreish and simple to make.

Pasta pomodoro is the original – and best – tomato pasta. This recipe is quick and easy but uses a few tricks to really amp up the flavour.

Torta della nonna is a lemony custard tart topped with pine nuts, popular across northern Italy. Chef Theo Randall shares his recipe.

Top the beloved sweet-and-sour vegetable dish caponata with creamy buffalo mozzarella in this delicious recipe from Amber Guinness.

Through the alchemy of heat and whisking, eggs, sugar and sweet wine are transformed into the silky cloud of loveliness known as zabaione.

These Le Marche-style baked tomatoes are filled with flavour-packed breadcrumbs and baked until crispy. A tasty side to fish or protein.

Frico is a delicious cheese and potato cake from the Italian Alps. The soft, indulgently savoury cake is ike a very, very cheesy hash brown.

Pansotti, triangular-shaped ravioli, are a speciality of Italy's Liguria region, filled with greens and served with walnut sauce.

Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest fresh peas is served in a rich stock.