Baked ratatouille with lemon breadcrumbs

The staple vegetarian dish is spruced up with a citrussy sourdough crust- chunkily chop your courgettes, onion, peppers and tomatoes for extra texture

Corn & green bean cakes with avocado & chilli jam

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Satay grilled aubergine

Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce

Squash, feta & bulgur salad

Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

Roasted red pepper & parsley pesto with penne

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Baked aubergines with cannellini beans

A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

Roasted tomato tart with double-cheese crust

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

Butternut squash casserole

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Artichoke & broad bean tart with watercress pesto

This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated

Glamorgan cheese sausage rolls

These melt in the mouth festive party nibbles provide a tasty alternative for your vegetarian guests – they’re also gluten-free

Italian stuffed courgettes

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

Pea, feta & quinoa spring rolls with roast tomato nam prik

Serve up these vegetarian filo pastry canapés with nam prik – a Thai chilli paste that we’ve mixed with oven-roasted tomatoes to make a dipping sauce