There’s no need to fuss about with vegetarian recipes. These dishes are meat-free, flavour-full and ready in minutes. We have mushrooms braised with polenta, simmered in miso soups, or braised in vegetarian ma po tofu; lentils made into salads and spiced coconut-based curries; and lots of speedy ways to eat your greens. Vegetarians and omnivores alike will be clamouring for these.
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Artichoke, butter bean and fennel bruschetta
Roasted mushrooms with asparagus and goat’s cheese
Spaghetti with “no cook” tomato-chilli sauce
Summer tomato salad with butter beans and Bloody Mary dressing
Couscous with haloumi and honey-chilli apricots
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Blue cheese and leek tarts with roasted grapes
Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant
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Miso noodle soup with mushrooms and ginger
Red lentil soup with yoghurt and coriander
Insalata of bitter leaves, lentils, onion and pecorino
A cheat’s recipe for spinach and ricotta ravioli
Green minestrone with chickpeas and lemon
Parsnip soup with hazelnut and thyme butter
Couscous with roasted okra, dates and preserved lemon
Haloumi and radish skewers with apple and pomegranate
Zucchini flower, mint and pecorino penne
Roasted vegetables with preserved-lemon dressing
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