Black lentil dhal with beetroot/beet raita
Perfect comfort food, this hearty dhal is similar to the classic Punjabi dal makhani,...
ARANCINI EGGS
This is a cross between Italian arancini (fried rice ball) and a meat-free version...
Salt-cured carrot lox on rye
Who would have thought that carrots baked in a salt crust and then marinated...
Char-grilled courgettes on garlic toast with parsley relish
Char-grilling on a griddle/grill pan or barbecue does amazing things to veg, particularly summer...
Shiitake, miso & smoked tofu ramen
Dried mushrooms are a true asset in the vegetarian kitchen – a handful goes...
Tomato tarts with preserved lemon relish
Super-easy and super-looking! Tomatoes are at their flavoursome best now, especially those allowed to...
Green lentil, red leaf & beetroot with hazelnuts
When buying raspberry vinegar opt for quality, if you can. The best ones are...
Slow-cooked onions with nut stuffing
Slow cooking does wonderful things to onions, turning them sweet, succulent and mellow. Onions...
ROASTED AUBERGINE WITH MISO
When I tested this recipe, I was told that it was the best aubergine/...
LEMON ROAST VEGETABLES WITH SCAMORZA
This is my kind of recipe – pretty much everything is mixed together and...
QUINOA & BORLOTTI BURGERS
Having struggled with the idea of including a veggie burger, mainly due to its...
VIETNAMESE CRISPY TOFU & CASHEW SALAD
Sweet, sour, hot, spicy and salty, this vibrant salad includes all five elements that...
FATTOUSH WITH SPICED ALMONDS
This twist on the popular Lebanese salad is made with vibrant, crisp vegetables in...
MEXICAN PANZANELLA
This takes many of the features of the classic Tuscan panzanella salad and adapts...
OSSAU IRATY, ROAST ASPARAGUS & CROUTON SALAD
Ossau iraty is a French semi-hard sheep’s cheese with a nutty taste and creamy...
STUFFED TOMATOES WITH CRUSHED BEANS, MOZZARELLA & CHIMICHURRI
Chimichurri is an Argentinian herb and garlic sauce—somewhat like pesto with an edge. It...