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 heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
Recipe by: Winky
Moutabel is a delicious and spicy aubergine dip originating in the Middle East, popular in Syria, Lebanon and Palestine. It is best eaten with fresh, hot pitta bread.
Recipe by: KCOGDEN
This is my mum's recipe. The Brussels sprouts should be brown with a bit of black on the outside when done.
Recipe by: JAQATAC
This is a great way to use every part of the fresh beetroot you buy at the farmers' market or get delivered in your organic veg box.
Recipe by: BN61079
Roasted garlic is sweet and luscious, and very spreadable. Serve with good crusty bread or with crackers.
Recipe by: FROGETTE
This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
Recipe by: LGUROWITZ
Roasted tomatoes, garlic, onion and chilli are blended with coriander and cumin to create a smoky, spicy salsa.
Recipe by: KATKRO
I always have roasted garlic on hand - it is great on its own with some crusty bread, and also delicious in everyday recipes like soups, stews, houmous and tzatziki.
Recipe by: CONI67
A quick, easy, low carb healthy meal for lunch or dinner! Vegetables are oven-roasted with rosemary, then eggs are cracked in and roasted as the vegetables finish cooking.
Recipe by: PlimRed