vegan

There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I’ve combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.

This is a handy salad that can be assembled the night before and then, come lunchtime, simply shake to combine and enjoy. The dressings are arranged in a way that the salad won’t go soggy.

A selection of plant-based favourites that are good for the gut, and make the perfect side for a Sunday roast!

The most simple and delicious dish, the frittata can be browned under the grill (broiler) at the end if preferred.

The easiest and most delicious dish. The frittata can be browned under the grill (broiler) at the end if preferred.

CORN THINS® are not rice cakes. Made from corn, they taste delicious — like popcorn squished into a healthy crispbread. Plus, they’re gluten-free, non-GMO and contain good levels of fibre. You can enjoy them on their own or with your favourite toppings like we’ve done here.

The love child of a layered potato bake and a hot chip, these stacks combine all of the soft, cheesy goodness of a bake with the crispy, golden edges of a chip. So easy to make, you could batch cook them and pop them in the freezer for whenever you get some serious spud cravings.

This tasty dish provides plenty of protein and dietary fibre. Black beans are rich in heart-friendly nutrients such as vitamin B and iron and they contain soluble fibre that helps to lower high cholesterol levels.

For kids who prefer a bento snack box, this is a colourful, protein-packed snack.

Cabbage is so versatile when it comes to flavouring. In this recipe, you could use sumac or garam masala instead of paprika.

Nothing says spectacular quite like a pastry-wrapped Wellington in the centre of the table. This take on the meaty classic uses a clever plant-based filling which is then wrapped in a classic mushroom duxelle and then surrounded by crispy golden pastry. Special occasion, here we come!

Baby parsnips are lovely roasted — they sweeten as they cook. They usually come in a tray of about 9 or 10 and I’ve used two trays here.