Vegetarian recipes

Food writer Shu Han Lee shares her recipe for a fragrant and creamy Tamil egg curry. Serve over steamed rice for a healthy midweek dinner.

Served warm, adorned with a crispy cheese crown, this aubergine pasta bake proves that even in hot weather, comfort food still rules supreme. 

Slowly caramelising fennel in the same way you would onions renders it sweet and tender – an easy yet tasty topping for shop-bought gnocchi.

Tajín is a Mexican seasoning that combines lime and chilli, and when paired with sweetcorn it makes a wonderful sauce for pasta.

This addictive soured cream dip is excellent with nachos or dolloped on tacos. The charred corn adds an intriguing smoky sweetness.

Halloumi is always a crowdpleaser at barbecues. Here, the cheese is threaded onto skewers with lightly charred onion and apricot halves.

This fennel salad is packed with roasted summer vegetables and finished generously with a vibrant basil and lemon dressing.

This fennel tarte tatin is a great vegetarian dinner or side for a roast. Fennel seeds temper the sweetness and goat’s cheese adds tang.

This courgette recipe combines the seasonal veg with Sardinian malloreddus pasta, parmesan and oregano for a filling summer dinner.

Chef Ben Tish shares his recipe for a filling omelette, packed with herbs and greens and served with plenty of chilli and yogurt.

Carniola is a traditional flatbread from Slovenia, Try Ben Tish's recipe for this simple bread flavoured with caraway, honey and olive oil.

This moreish aubergine noodle dish is based on the southern Italian pasta alla norma but we’ve given it a few Korean touches.

This lentil salad combines the freshest tomatoes, lightly marinated, and red onions prepared two ways. Add crispy feta for creamy crunch.

This 5-ingredient dinner is so easy. It's full of flavour from blistered tomatoes, grated halloumi, mint and lemon.

Based on the modern classic eton mess, this colourful dessert swaps out the more common strawberries for juicy ripe mango, marinated in floral elderflower cordial.

With just five ingredients and 15 minutes prep time, this mango mousse is a great recipe to have in your dessert repertoire.

Leftover spaghetti is the carb hero of this robust omelette. This versatile frittata is the perfect vehicle for any leftover pasta and veg.

This ‘green’ shakshuka recipe from Ruth Nieman is an adaption of the popular Middle Eastern breakfast, made with greens and fresh herbs.

Özlem Warren’s aubergine börek, with their crisp and golden filo pastry, bring a taste of traditional Turkish cuisine to your summer table.

Cheese scones get the flaky treatment. Rye flour and gherkins in the layers gives these scones a deli-sandwich energy, welcome at any picnic.

This gorgeous green mayo gets its colour from a simple dill-infused oil. Serve it with a crudités platter for an easy summer starter.

Homemade mayo is a completely different beast to shop bought, as you'll discover when you make our ultimate mayonnaise recipe.

These potatoes from Max La Manna are brilliant for a long-weekend breakfast feast, or as a side dish for dinner.