Vegetarian

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!
This nutritious breakfast is low carb, super filling, and uses both the leaves and the stalks of the spinach – no wastage here!
These delicious crispy potatoes that are much easier to make than they look! The trick is to cut through the potato without slicing all the way through to the bottom; rest your spud on a serving spoon or on two chopsticks as a guide for when to stop slicing.
Autumn is pickling season, and it’s a great way of making use of any vegetables you have in excess. Once you’ve made these you’ll never buy a jar of pickles again!
These three ingredients love each other no matter which way you stack them. Try sticking them on skewers for a tasty vegetarian kebab option, or simply mix together in a salad bowl with your favourite summer salad dressing.
These hearty, comforting dishes from Justine Schofield’s The Slow Cook will warm up your winter. Each can be cooked in a standard oven or slow cooker depending on how much time you have.
These deliciously easy goodies are from Nerys Whelan’s new cookbook, The Keto Chef’s Kitchen. Her recipes are ketogenic, low-carb, sugar-free and gluten-free.
Looking for some tasty, easy meal ideas? Celebrated chef and TV personality Colin Fassnidge shares some of the delicious recipes from his latest cookbook, The Commonsense Cook.
Looking for some tasty, easy meal ideas? Celebrated chef and TV personality Colin Fassnidge shares some of the delicious recipes from his latest cookbook, The Commonsense Cook. This earthy beetroot salad features horseradish and mashed potato