Passata simmers with garlic and dried basil for a quick and easy basic pasta sauce.
Recipe by: LIAROSE
Green beans sautéed with loads of garlic, then topped with Parmesan. A tasty way to your five a day.
Recipe by: Ericka Ettinger
An easy side dish that's great with pork.
Recipe by: ISBLESSED
Tasty, moist vegetarian mushroom burgers - or make them smaller and serve as mushroom cakes.
Recipe by: Barbara Harris
This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.
Recipe by: SABRINATEE
A creamy, cheesy warm party dip with spinach and artichokes, best served with pitta triangles, crackers or bread. For a version that is lower in fat and calories, try using light cream cheese and half fat creme fraiche.
Recipe by: CINDYJ60
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
Simple but so delicious. Melted mature Cheddar cheese provides a wonderful, simple topping for the sautéed courgette slices. Serve with crusty bread or pitta.
Recipe by: Lynda
Fresh artichokes are sautéed in garlic butter before steaming in this Italian-inspired vegetable dish.
Recipe by: JJDON
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