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 cold and crunchy marinated broccoli salad that is perfect for a picnic.
This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.
This salad couldn't be simpler, but is a delicious accompaniment to barbecued meats, kebabs or fish.
Broccoli and cauliflower add extra nutrients to a family favourite, while a fat-free sauce keeps it light.
This salad looks and tastes as fresh as any you've had in summer. Its light, refreshing and low calorie so prefect to bring a little bit of summer all year round.
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!
This is my mum's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.
Toss colourful sautéed summer vegetables with tagliatelle for a quick and easy meal.
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 was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper and minced garlic. A squeeze of lemon juice before serving seals the deal.
Ripe tomatoes are hollowed out and filled with a stuffing mixture made with bacon, breadcrumbs, green pepper and Parmesan cheese.
Brighten up steamed broccoli with this dressing made from sesame oil, rice vinegar, sugar, soy sauce and toasted sesame seeds.
This Italian-inspired soup is simple to make and will count towards your five a day! It's jam-packed with vegetables, such as cabbage, carrots, celery, tomatoes and courgettes. Enjoy with wedges of garlic bread, if desired.
This is a hearty soup, which is packed full of goodness. The fruit and vegetable count is pretty high and will count towards your five a day. Roast beetroots are simmered with butter beans, seafood sticks and an array of vegetables in a tomato soup base. Enjoy on the cold winter days/nights.
A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.
The flesh of spaghetti squash comes out in long strands, very much resembling the pasta for which it is named. In this colourful recipe, the squash is baked and then combined with feta, sautéed vegetables, olives and fresh basil.