Vegetarian recipes

Zesty lemon and delicate fennel are a delicious combination in this creamy risotto. The crispy sage garnish takes it to another level.

These stuffed cabbage rolls contain a mix of rice and lentils then covered with a rich tomato sauce and baked. Serve as a vegetarian main

Roasted cauliflower, onion and pepper are served on a bed of fluffy couscous and drizzled with a tahini and herb dressing in this veggie dish

Socca, a pancake-like flatbread popular in the French city of Nice, uses chickpea (gram) flour for a gluten-free pancake recipe.

Use pre-cooked lentils, frozen broad beans and jarred red peppers make this herby goat's cheese salad for quick midweek meal.

Serve Donal Skehan's guacamole recipe with a hearty bowl of chilli, as a dip for tortilla chips or simply spread on toast.

Donal Skehan's tomato salsa salad recipe is great served on the side of a meaty chilli or as part of a Mexican feast.

Charred sweet potatoes are tossed with za'tar, spring onions, lamb's lettuce and feta to make a filling sweet potato salad.

These Indian-spiced spinach and potato cakes topped with a runny poached egg make a wonderful meat-free lunch or light supper.

Serve this tear-apart 'crown' of wholemeal rolls, topped with mature cheddar cheese, as part of a lunch spread or at a picnic.

Homemade ricotta, made from Jersey milk, makes this stuffed savoury pancake recipe, or crespellini,  a certified family favourite. 

Our Indian vegetable curry, full of warming spices, herbs and served with fresh chapatis, is always a good option for vegetarian dinner guests.

Sweet potato chips flavoured with maple, rosemary and a generous amount of parmesan make the perfect side to griddled steak.

Tender fennel is braised in sherry then topped with crisp pretzel crumbs and goat's cheese in this simple dinner party starter recipe.

Frittata, made with spring greens, creamy goat's cheese, sweet potato and a kick of chilli heat, is an easy vegetarian dinner that's just as good served cold the next day.

More than a simple bowl of pasta – this recipe is bursting with flavour from the pesto, roasted cauliflower and raisins.

Instead of dough, make a pizza base with cauliflower with garlic, parmesan and mozzarella then top it with tenderstem broccoli and goat's cheese.

Need a quick, seasonal starter to a spring meal? These colourful bruschetta are really easy and combine fresh flavours with crunchy textures.

This zingy broccoli spaghetti, served with lemon and a good pinch of chilli is topped with toasted almonds for added crunch.