Vegetable recipes

This family-friendly Greek-style casserole uses up the best of your store cupboard. The dumplings on...

This charred baby potato dish hits all the spots: it’s got zing from the capers...

Try this Indian take on a kofta curry, a recipe from Chetna Makan’s new cookbook....

The beans add a lovely depth to this creamy paneer curry. Chetna says: “You could...

Little gems with tarragon makes for a lively, summery side dish. Prepare in 5 minutes...

You read that right – no stir. The oven does all the hard work with...

This spring vegetable soup pays homage to the best of the season’s bounty. It’s bursting...

This stunning spring starter by Gill Meller pairs charred asparagus with thick and creamy labneh,...

Spring produce such as asparagus, peas, broad beans and lovage are the star players in...

Gill Meller’s asparagus, broad bean and goat’s cheese tart is a true celebration of spring...

Ketchup doesn’t have to be made from tomatoes – you can make variations of the...

There’s so much goodness packed into this healthy veggie salad including fibre-rich lentils, tenderstem broccoli,...

Soft roasted sweet potato, tangy feta and crunchy chickpeas combine in this knockout veggie salad....

This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish. It’s a...

Serve these garlicky greens as a vegetarian main, with your favourite bread for mopping up...

Fancy pancakes for dinner? Course you do! Make midweek cooking extra exciting with these kimchi...

Instead of tofu, our vegan ‘scrambled eggs’ recipe uses a mix of lentils, cashew butter,...

Give it some welly with Maria Elia’s fabulous vegan parsnip and porcini wellington. It’s a...

In this recipe, quintessential Greek ingredients – olive oil, courgettes, tomatoes and feta – make this...

Bring sun-kissed Greek flavours to your table with this vibrant vegan salad of roasted veg,...

Fancy something a little lighter for dinner? Our veggie bean stew with a crispy cauliflower...

There’s a roast potato and then there’s a hasselback roast potato – they’re supremely crispy...

We’ve used beef stock in this sweet red onion soup to add real depth of...

Kay Plunkett-Hogge’s recipe for tat soi, a broad-leafed green vegetable, makes a quick-to-make side dish...