Vegetarian recipes

Simon Hulstone's soy-glazed roasted baby beetroot are a cracking side dish for a roast or you could have them in an autumnal salad.

Cheddar and chard are paired with a robust oatmeal pastry in Debbie Major's cheesy vegetarian tart. It's rich so it only needs a side salad to serve.

Savoury baking doesn't get much easier than this - Debbie Major's spicy cheddar and jalapeño muffins are ideal for picnics and lunchboxes.

Sometimes the best meals are the simple ones and this truly Italian combination of pasta, basil, burrata and fresh tomatoes is a perfect example.

Runny poached eggs, crispy halloumi and sweet cherry tomatoes combine for a breakfast or brunch worth getting out of bed for.

The punchy flavour of fresh horseradish works particularly well with sweet, earthy beetroot and boiled eggs in this Scandi side dish.

A whole roast aubergine is a beautiful thing. The smoky, charred skin and soft, juicy flesh, drizzled with tahini sauce, is perfect for a summer spread.

Adding freshly grated horseradish and chipotle paste to homemade houmous gives this classic Middle Eastern-style dish a spicy kick.

These little balls, 'polpette', made of charred aubergine pulp mixed with breadcrumbs and herbs, are deep-fried and served with a firey jam.

A twist on a Polish favourite, our beetroot and radish salad recipe has a good vinegary tang and is topped with just-hard boiled eggs.

A dreamy mix of salty halloumi, creamy avocado, tapenade and zingy lemon dressing make these grilled halloumi toasts the perfect starter.

José Pizarro's chilled almond soup with a crispy caperberry migas topping makes an elegant vegetarian dinner party starter.

Our sweet and creamy pea and broad bean soup would make a gorgeous summer starter or main served with the cheesy comté crisps.  

Add cherry tomatoes to pasta and it becomes sweeter, lighter. Combine with feta, olives and herbs – and you have yourself a real d winner.

Caramelised onions, sweet tomatoes and creamy mascarpone tart makes this a vegetarian meal that everyone will want a slice of.

If you haven't tried roasted grapes yet, you're in for a treat. We've combined them with goat's cheese, thyme and honey to make the ultimate quick lunch.

A thinner base and a little less cheese means this classic Italian crowd-pleasing pizza keeps its charm but sheds a few calories.

This vegetarian salad of grilled aubergine, spinach and quinoa is dressed with a simple miso dressing - it only takes 20 minutes to make.

Pasta doesn't get much faster than this – ready to eat in 30 minutes this vegetarian linguine recipe is perfect for a midweek dinner.

This what's-in-the-fridge style green frittata feeds a family of four for only £5. Its filled with new potatoes, tenderstem broccoli and goat's cheese.