A variety of fresh vegetables, herbs and fish makes for a healthy dish that is bursting with flavour. I like to serve this dish with rice.
An easy vegetarian pasta dish that's perfect for a quick weeknight supper. A hearty and delicious tomato, spinach and black bean sauce is served over whole wheat pasta. It's also great served with brown rice, and you can substitute tinned borlotti beans for the black beans.
This is a really fast vegan meal that I often make midweek. Don't add any extra salt until you have tasted it. Use plenty of garlic and serve with rice.
This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.
A colourful vegetable curry makes a perfect filling for a stack of delicately spiced pancakes and provides your five-a-day in one meal.
Serve this versatile bake, with its fresh tomato sauce, as a vegetarian main course or as a vegetable accompaniment.
Broccoli and cauliflower add extra nutrients to a family favourite, while a fat-free sauce keeps it light.
Perfect for vegetarians, but great for meat-eaters too, this hearty rice dish made with starchy short-grain rice is wonderfully rich and satisfying.
This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
Ratatouille - a classic vegetable dish from the south of France that can be enjoyed both cold and warm. You can serve this on its own with crusty bread, for a savoury crepe filling, or with creamy polenta.
This is an easy to make and healthy vegetarian dish that is surprisingly flavourful considering it only calls for a handful of ingredients! Thinly sliced aubergine is layered with pasta sauce, feta cheese and basil, then topped with seasoned breadcrumbs.
This tasty recipe is perfect for fussy eaters and children who don't like to eat their vegetables. They won't even know that they are eating vegetables and they will love these croquettes! Kids will like them served with ketchup for dipping.
Ratatouille can be eaten warm or cold with all kinds of meat, fish or eggs... Or simply enjoy it on its own with some good crusty bread and a wedge of cheese. You don't have to peel the aubergine or courgette, if desired.
This flavourful vegetable curry is a treat on its own or served alongside your favourite meat curry. Perfect for curry night or meat free Mondays!
Toss colourful sautéed summer vegetables with tagliatelle for a quick and easy meal.
Marrow is a type of squash or courgette which I prefer to cook as I cook other squashes like courgette or butternut squash.
This ratatouille always reminds me of good food and sunny weather. Ratatouille is a perfect use of summer veg!
With a few smart substitutions and techniques, you can keep all the flavour and texture of this old-fashioned favourite – but get rid of excess fat and add many more nutrients.
An easy to make cottage pie thats great for getting your five a day, easy to cook and can be re-heated, made vegetarian or vegan, and can be frozen. You can easily make this a vegetarian cottage pie by omitting the mince, or substituting tinned lentils for the mince. You can make it vegan by using margarine and soya milk for the mash.
I call this dish ratatouille plus, because I am adding potatoes and top it with an egg to make it more filling. For a really substantial meal, add rice.