Vegetarian recipes

This smoky, creamy and lemony courgette sauce is incredibly versatile. Perfect folded through pasta, but it also works as a dip or spread.

Courgettes retain their sticky juiciness once baked in these crisp filo triangles. The perfect late-summer picnic bites or party nibbles.

Adding an egg yolk to the centre of this rich mushroom pasta makes the most luxurious, silky sauce you could imagine – and stirring it in at the table feels oh-so sophisticated.

Cacio e pepe is one of those classic pasta dishes that combines just a couple of ingredients but results in a meal that's so much greater than the sum of its parts. Here, we've added creamy butter beans for extra fibre and goodness.

The zesty tang of lemon or grapefruit highlights the beautiful bergamot that makes earl grey so popular in this citrus iced tea.

Peach iced tea is a classic of summer holidays in the Mediterranean, and here we've given it a serious upgrade with our homemade version.

Looking for a summery non-alcoholic drink to cool down with? Try our perfectly balanced raspberry rooibos iced tea.

Inspired by Persian kuku sabzi, this verdant frittata is packed with herbs. A simple tomato salad is the perfect accompaniment.

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.