Vegetarian recipes

This fluffy focaccia recipe, made with vine tomatoes and fresh pesto, is a staple in Theo's restaurant at the InterContinental London Park Lane.

This grilled peach panzanella includes toasted almonds and creamy burrata making it an easy-to-make, worthy centrepiece. It's perfect for a barbecue.

This Mediterranean style vegetarian recipe couldn't be easier, made with just one pan, it's the perfect light dinner or a side.

These cherry tomato tarts are made with flakey puff pastry and heightened by salty parmesan, aromatic herbs and cream cheese.

Try these flavoursome roasted mushrooms, with a punchy rocket pesto, as an easy starter or satisfying lunch.

Gyoza are one of the most popular starters at Mildreds, London. These vegetarian dumplings are made using cashews, spice and smoky tofu.

Burrata with sticky roasted tomatoes, pine nuts and basil is the taste of summer in a starter. The creamy cheese balances the sharp tomatoes.

Dr Rupy Aujla's vegetarian massaman curry is naturally sweet, fabulously creamy and full of goodness from the spinach and sugar snap peas. Serve over brown rice and garnish with extra coriander leaves for a stunning weeknight meal.

Looking for a spring risotto? The zingy flavours of lemon and mint let the main star shine in Debbie Major's asparagus risotto recipe.

This quick and easy sharing platter combines Middle Eastern flavours of harissa and sumac in one fun, impressive and healthy dish.

Slices of halloumi and sweet potato are marinated, grilled and placed in burger buns then topped with smashed avocado. Tuck into our sweet potato burgers.

We've stirred creamy goat's curd through this risotto for an even creamier texture, before topping with extra slices of goat's cheese.

Mildreds' black bean soup recipe is hearty, warming and vegan. Topped with a crunch corn salsa, it's perfect for lunch or dinner.

Mildreds have used carrot, butterbean and caraway to create a smooth dip. Top with crunchy dukkah and served with grilled flatbread.

This broad bean and mint dip is a great way to use up seasonal broad beans. It goes well with roasted cherry tomatoes and crusty bread.

Dinner for one? Top a flatbread with sliced potato, a green tapenade and herbs to create a healthier take on pizza. It's the perfect midweek dinner for one.

This vegetarian curry recipe, served with a dollop of natural yogurt and a sprinkle of coriander, is cheap to make and is a perfect way to feed the family.

We've created cauliflower schnitzels by coating cauliflower steaks in breadcrumbs. We've served them with a sage sauce for a hearty vegetarian meal.

Deep-fried spring onions are taken one step further with a cornmeal crunch, before being topped on a cheesy, spring onion-spiked cornbread.

We've used a mixture of watercress and basil in this pesto recipe for a lighter, fresher taste. Stir through pasta or keep stored in the fridge.

Any roast is made better with Thomasina Miers' braised red cabbage recipe. The apple and mustard vinaigrette gives this dish a wonderful tang

Serve this pink peppercorn and vodka pickle with rye crisp breads, smoked salmon and extra dill for a bright and beautiful starter.

This cauliflower wellington recipe has been developed with a traditional, luxurious beef wellington in mind. It's vegetarian roast perfection.

Thomasina Miers' slivered potatoes recipe is a British take on dauphinoise. Serve alongside a roast for the perfect Easter lunch.