From easy food waste tartines to show stopper mains that prove you don’t need meat to make a meal. Get stuck in…
5 Delicious Veggie Recipes From The UK’s Best Chefs
Zhoug has its origins in Yemeni cuisine. It can be quite spicy, but the additional herbs and spices in the recipe make this one of my favourite accompaniments. It pairs really well with the unctuous, savoury aubergine. Pomegranate molasses is one of my favourite ingredients too; it has a rich sweetness that is so well balanced with a rounded acidity.
Recipe taken from Planted by Chantelle Nicholson. (Published by Kyle Books).
This doughlightful recipe is super simple to whip up and packed full of delicious organic veg.
Young, firm, fresh squashes have a nutty, almost melony flavour when eaten raw – and the beginning of the harvest coincides pleasingly with the blackberry season. If you want to eat seasonally, file this recipe away for the start of autumn but it’s delicious all year round.
Recipe taken from Much More Veg by Hugh Fearnley Whittingstall (published by Bloomsbury).
This dish is the meatiest plant based dish one could possibly conjure. It’s a minimalist approach that allows mushrooms to shine brightly. The shitakes are so simple to cook but with such depth of umami flavour and the fleshy texture is enough to satisfy any carnivore.
This recipe makes use of wonky vegetables that have been pickled, roasted and turned into a delicious herby hummus. Served on a thick slice of toasted rye sourdough bread, accompanied with British cheese, a drizzle of olive oil and freshly ground black pepper. Recipe by Emily Roux.