Creamy polenta & mushroom ragout

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Cheesy hot cross buns

The traditional Easter bread gets a savoury spin with cheddar and Parmesan. Serve warm with homemade soup

Bean salad with yogurt avocado dressing

This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

South Indian egg curry with rice & lentil pilau

Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati

Walnut & red pepper pesto pasta

Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce

Roasted beetroot & egg salad

This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course

Easy pesto lasagne

This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce

Hot & sour aubergines

Skip the meat and try out a saucy vegetarian stir-fry with soy and vinegar sauce, fresh coriander and spicy chilli

Pear, blue cheese & walnut sandwich topper

The textures and contrasting flavours are what makes this simple lunchtime combination so satisfying. Finish with some peppery watercress

Baked eggs brunch

This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend

Mushrooms paprikash

This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

Celeriac salad with Parmesan, walnuts & parsley

An elegant no-cook starter or special light lunch packed with crunch and earthy flavours