Vegetarian

Nothing says spring quite as eloquently as a fresh asparagus salad. This delicious vegetable is in season now (see page 88), and tossing it through a salad like this is easily a meal in itself. For a more substantial meal, serve with grilled white fish or chicken.
Pimp up your pesto! Homemade pesto is great, but we’ve made an easy option even simpler by using store-bought pesto as the base for this tangy meal option.
As food prices bite, it’s never been more important for us to buy seasonal food to match the season. Local shops and markets are always your best bet for fresh food, with buckets of flavour and crunch.
The trick to this stovetop mac & cheese is the evaporated milk, and minimal cooking water. Evaporated milk has more protein than regular milk, so the sauce is thick and creamy without the need for making a roux. All these ingredients have a long shelf life, making it easy to whip up this easy meal wherever you are.
This wonderfully soothing broth is delicious on its own, and it’s also the base for a host of other soups.
Wrapping your hands around a mug or bowl of hearty soup is a camping winter essential - and this easy recipe doesn't need any fancy ingredients to pack in a lot of flavour.
This is my easy one-pan meal inspired by huevos rancheros (Mexican ranch-style eggs). It’s perfect for a brunch, lunch or dinner.
You can use any white beans in this easy hummus recipe from Sophie Merkens' new book Grow. Even better, it's easily made on the road!
This pesto recipe can be made using any greens you have on hand - store-bought or foraged - and is easily whipped up on the road.
Never argue with the kids about not eating their broccoli again! This cheesy bowl of deliciousness is so tasty, while also being packed with tiny trees of nutrition.
The secret to this recipe is to cook your veg low and slow so they impart loads of flavour to your cooked pasta. Use whatever herbs you have to hand – the more the merrier!