Sweet potato tacos

Shake up your midweek meals with these colourful veggie tacos. Omit the feta and soured cream to make them vegan, or use a plant-based alternative

Easy pesto

Blend together pine nuts or cashews, basil, parmesan, garlic and olive oil to make your own pesto. It’s perfect for pizzas, pasta and sandwiches

Vegan kebabs

Stuffed with marinated tempeh patties and pickled cabbage, these vegan kebabs are ready in just 16 minutes. They’re healthy, full of fibre and one of your five-a-day

Spiced spinach & potato pasty pies

Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney

Spicy sweet potato hummus

Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes

Garlic & black olive sharing bread

Gather friends round for a feast and serve this tear ‘n’ share bread flavoured with garlic and black olives. It can be made up to three days ahead

Roasted red cabbage with pomegranate molasses

Serve this caramelised roasted red cabbage with ruby pomegranate seeds as a special veggie side this Christmas

Veggie sausage swirl

Combine plant-based sausages with nuts and apricots to make this showstopping sausage swirl. It will be loved by vegetarians and meat-eaters alike

Grilled paneer wraps (kathi paneer rolls)

Enjoy these omelette-coated chapati rolls as a snack or treat at Diwali. They’re spread with coriander relish and stuffed with paneer seasoned with mango

Heritage carrots with hazelnut granola

Try these caramelised, nutty carrots as a stunning side dish. You can make the granola up to two days in advance and keep it in an airtight container