These stuffed peppers, filled with thin noodles in a savoury custard, make an ideal first course to serve 4, or a light vegetarian lunch for 2 served with an assortment of salads and plenty of warm bread. Any colour of pepper suggested can be used, but avoid green peppers which are not as sweet.
This light stock is suitable for vegetarian dishes and for fish, poultry or meat recipes when a delicate flavour is required.
Filling and nutritious, great for vegetarians or to serve with your favourite pasta on meatless Mondays! You can also use it for lasagne - it's a lot cheaper than buying mince.
I only recently discovered how delicious sweet potatoes are roasted. They don't need anything else besides maybe a little fresh thyme before you serve them. They are good for you too!
Beans and vegetables are spiced up to make this nutritious and filling side dish or vegan main course.
A vegetarian delight. My husband came up with this recipe during his bachelor days - now we both love having these on those nights you want a quick but delicious supper or midnight snack. You can spice it up with tabasco too!
A delicious winter warmer soup. Perfect for lunch with a crusty roll.
This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.
This is one of my favourites. A quick and easy way to use asparagus when it's plentiful and in season. The most important thing is to cook the frittata slowly.
Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.
Savoury aubergine with a hint of spice. Serve as a starter, side, or use to top toasties with lots of melted cheese. I recommend grilling these rounds rather than frying, but they are delicious either way!
This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water...you can make a delicious pot of polenta every time! There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake with vegetables, or fry it. Experiment and choose your favourite accompaniment!
A healthy, bright salad. Use light mayonnaise to save on fat and calories.
You can modify this recipe to include any veggies you choose. It's a great way to use up leftover rice.
Packed with broccoli, spinach, celery and courgettes - this green vegetable and pea soup is both healthy and filling.
Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.
This is a vegetarian Pakistani recipe. Courgettes simmered with onion, tomatoes and yoghurt in a fragrant mix of spices. This dish is traditionally served with chapatti but you can serve it with boiled rice, too.
Brown rice, lentils, breadcrumbs, onions and tomatoes are combined with eggs and herbs and then baked. Sprinkle with grated cheese and bake an additional 5 minutes, if desired.
This makes a thick and hearty vegan split pea soup. Tastes even better reheated.
Choose ripe, well-flavoured tomatoes for this dish. Hollowed out, they make the perfect container for a spicy aubergine, dried apricot and nut couscous. The vitamin C-rich juices are squeezed out of the scooped-out tomato flesh and seeds, and whisked with a little harissa paste to make a tangy dressing. Serve with sesame breadsticks.