Squash, mustard & gruyère gratin

Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish – serve with a Sunday roast or sausages

Roasted squash with sour cherries, spiced seeds & feta

Serve this squash or pumpkin dish as a smart vegetarian main or dinner party side, packed with contrasting flavours such as sweet honey, sour cherries and salty crumbled cheese

Microwave kale & chilli eggs

Whip up Jack Monroe's healthy vegetarian dish for one in under 10 minutes – a low-calorie option for breakfast, lunch or dinner

Microwave chilli

For a super speedy supper, try Jack Monroe's vegetarian kidney bean chilli – a great way to get 2 of your 5-a-day in this microwavable, midweek meal

Lighter aubergine Parmigiana

We’ve baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane – far lower in fat and calories than the original

Roasted sweet potato & carrot soup

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch – with 2 of your 5-a-day

Spicy chilli bean soup

There’s minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch

Beetroot soup with feta, radish & croutons

Blitz this vibrant vegetarian soup to a smooth consistency, then serve hot or cold, with raw radishes and toasted sourdough for added crunch

Butternut squash pilaf

This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions

Maple-roasted marrow on cavolo nero salad

Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Hot & sour aubergine

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Roasted beetroot with za’atar, chickpeas & harissa yogurt

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two