A bright green soup; use frozen broccoli and peas if you fancy, instead of buying them fresh! Za’atar is a spice blend traditionally made with dried herbs such as marjoram or thyme and gives this simple soup a Middle Eastern flair....
The beans add such a comforting creaminess in this soup and a little blue cheese or cheddar cheese doesn’t go a miss sprinkled on top at the end! If you can’t get leeks then don’t stress, spring onions or white onions work perfectly too. I used frozen cauliflower florets for speed so feel free to use frozen or fresh!...
When I've got a few bits of veg lying around, this super simple cabbage slaw is one of my favourite ways to use them up. With only a few ingredients, it makes the perfect side to any Spring or Summer spread and will keep for lunch for a few days too...
This spicy black bean soup is so quick & easy to pull together with everyday store cupboard ingredients....
Dippy eggs have always been a firm favourite of mine. They're quick & easy to whip up in the morning & perfect with this halloumi & broccoli combo!...
I love this with either fresh figs when they’re in peak season or roasted figs, when I want my salad to be warm (and it can also bring out the best in a disappointing fig). Black quinoa (or red) isn’t as abundant as the white (pearl) variety in shops but it’s worth seeking out and it makes the autumn colours...
As well as with the usual suspects - pizza and pasta, I love this sauce served with chicken or fish or as a base for a minestrone or bean soup or even drink it as a soup by adding some broth. I make a huge batch once a month or so, freeze in portions and pull it out anytime I...
I’d eat this for any meal of the day. Sometimes I’ll stuff the omelette with the vegetables and salad and sometimes I toss them together then have it on the side which is delicious. I absolutely love to tangy bright yellow colour. My boyfriend also eats it cold as a snack, straight out of the fridge! ...
There’s no need to buy a shop-bought paste when making your own is this easy (and so much tastier!). My Malaysian-style curry is rich, flavour packed and ready in 50 minutes....
Noodle salads are one of the easiest ways to eat lots of crunchy colourful veg and I make a giant one a week as they are even tastier the next day and ideal for packed lunches or leftovers and would be great with a fried egg on top, shredded chicken or flaked fish. ...
My Mum’s been making this for me since forever and it’s always present at family parties. There was definitely a few years of my childhood when I picked the vegetables out (but was made to eat them anyway at the end before leaving the table!) Vermicelli rice noodles are traditional but I prefer buckwheat (soba) noodles and I find them...
My take on the popular chickpea curry. Add more liquid if you like it soupier, or enjoy it as it is with a thick, rich sauce for dipping a slice of naan into or serving with quinoa or vegetable rice to soak up the flavours. If you have any vegetables that need eating up, you could add a large handful...