Passata simmers with garlic and dried basil for a quick and easy basic pasta sauce.
Green beans sautéed with loads of garlic, then topped with Parmesan. A tasty way to your five a day.
This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.
An easy side dish that's great with pork.
Tasty, moist vegetarian mushroom burgers - or make them smaller and serve as mushroom cakes.
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.
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.
Tofu simmered in a mushroom and red wine sauce - a delicious vegan dish. Serve over brown rice.
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!
Simple but so delicious. Melted mature Cheddar cheese provides a wonderful, simple topping for the sautéed courgette slices. Serve with crusty bread or pitta.