vegetarian

An easy-to-make, spicy, nutty version of a flan.

These crackers are super simple, crunchy, and very very moreish. Perfect for popping in lunchboxes or for snacking in the afternoon.

You will be in taste heaven with this spread! The falafel mixture freezes brilliantly for about a month — don’t cook it.

Perfect for the colder months, this Hearty Kale & Potato Soup. Garnish with mixed sprouts, sliced chilli, crispy kale and spring onions.

This is such a beautiful dish to have in autumn. The leeks and onions become caramelised and sweeten up in the oven, adding a gorgeous depth to the salad.

Kidney beans are a great source of plant-based protein and they can assist in achieving a full and satisfied feeling after eating. Kidney beans can also help balance blood sugar levels.

This is hands down one of my favourite salads. I often make one up on the weekend and portion it for lunches for the week. Add your protein of choice and enjoy the delicious nutty flavour of freekeh along with the pops of sweet and sour from the currants and lemon. You can easily serve this salad warm or cold, so it’s super versatile.

I know basil is the go-to for pasta, but I love crisp, fresh parsley with cauliflower so I have chosen parsley for this dish. You can now buy fantastic gnocchi in many different flavours and cauliflower is becoming very popular. You can use any flavour of gnocchi with this sauce.

The key to making a successful pinwheel is to have an even layer of filling over the pastry and to roll it up tight so it keeps its shape. I like to place the pastry in the fridge briefly prior to cutting it as it helps it firm up nicely.

This cake is always a big hit. It makes fantastic muffins too. You don’t have to drizzle over the chocolate if you prefer not to — it’s just as delicious without it.

These espresso brownies have all the deliciousness of a brownie but are a lot healthier. Use butter for a more decadent, richer mouth feel or substitute with coconut oil or olive oil. To get the texture right, make sure to use a granulated rather than powdered sugar replacement.

Perfect for a crowd, for school lunches or afternoon tea, this cake is sure to cue some nostalgia no matter where you’re from.