These soft and fragrant green beans are a great side to any meal.
Recipe by: RRD212
The special thing about this recipe is that it's so simple. Fresh asparagus with a little olive oil, salt and pepper is cooked quickly over high heat on the barbecue. This is best made with sweet British asparagus that's in season. Enjoy the natural flavour of your veg!
Recipe by: Larry Lampert
Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!
Recipe by: Kimber
This is a simple, easy and low-fat vegetarian recipe. They are also a great accompaniment to a grilled steak!
Recipe by: CADEAUX
This is a cool and refreshing summer soup. Use single cream if you want a lighter version.
Recipe by: JHERCIK
Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.
Recipe by: JENNIFER HARMAN
The meatiest of veggie burgers. Serve on a fresh crusty roll with garlic-infused mayonnaise.
Recipe by: Bob Cody
Looking for a vegetarian barbecue? Portobello mushrooms are your answer! These meaty mushrooms are great served on top of crusty bread. Melt cheese over them and top with wild rocket for a filling meal.
Recipe by: BFOLLICK
This recipe is modified from food I ate whilst in Cameroon. This is traditionally served with a whole barbecued chicken, potatoes and plantains. You eat everything with your fingers - it tastes much better that way!
Recipe by: Becky
Jarred beetroot are great for this recipe, making it ready in minutes. You can save the juice, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of soured cream.
Recipe by: Rosemary