Thai broccoli rice

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal 

Creamy artichoke soup with Parmesan skins

Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour – perfect as a starter for dinner with friends

Sweet potato masala dosa with coconut raita

These savoury Indian pancakes are traditionally eaten for breakfast or as a tasty snack. Our vegetarian spiced sweet potato filling is complemented with cooling coconut and coriander yogurt 

Sautéed sprouting broccoli with mushrooms & stilton

Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish

Melty cheese & potato pie

Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry 

Mexican bean soup with crispy feta tortillas

A low-fat, vegetarian midweek meal, this hearty soup with cheesy tortillas makes for a moreish combination

Butternut squash & sage macaroni cheese

Peruvian toasted sweetcorn, avocado & quinoa salad

Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner

Roast roots with goat’s cheese & spinach

This easy, one-tray vegetarian lunch is packed with naturally sweet vegetables to help keep sugar-cravings at bay

Truffled parsnip & brioche pudding with hazelnut & thyme butter

This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish

Cauliflower & chestnut soup

This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour

Pumpkin pie s’mores

We combined two of America’s best sweet exports – autumnal pumpkin pie and melty marshmallow s’mores