Zesty mincemeat

This coarse traditional mincemeat doesn’t require any cooking- just throw in your nutmeg, brandy and suet and leave to soak

Squash & blue cheese Wellington

Having one of these vegetarian pastry rolls in the freezer is ideal for entertaining at the last minute, or as a vegetarian Christmas main

Cheesy chard gratin

Double cream turns green and flavoursome chard into something super-indulgent – be sure to mop up all the gruyère sauce with some crusty bread

Shallot Tatin

This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course

Spinach, cheese & onion rice torte

Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully

Sweet potato & pea puffs

These samosa-like puff pastry parcels filled with a spiced vegetarian mix are perfect for the freezer, so try making a batch

Spaghetti with artichokes & pesto

Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher

Spiced broccoli with paneer

Paneer cheese makes a great ingredient for vegetarian curries. This one is spiced up with garam masala

Fennel Dauphinoise

Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel

Late-summer tomato & carrot salad

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Green beans with mustard, lemon & mint

Serve your beans with a light vinaigrette of citrus and herbs- they’ll match with vegetarian, fish and meat main courses alike

Margherita risotto balls

These deep-fried, arancini patties, made with tomato arborio rice, have moreish melting mozzarella cheese middles.