Vegetarian recipes

There's not many things that can top creamy mashed potato with a hint of nutmeg, this recipe from Carina Contini ticks all the right boxes.

A fun piece for any table, this recipe combines squash, thyme and sage to make a loaf full of autumnal flavour.

Nothing beats the smell of mushrooms cooking in butter, garlic and thyme. This wild mushroom recipe is perfect for brunch or a light lunch.

Ravinder Bhogul recreates an Indian street food recipe that makes her reminisce about her time exploring Mumbai.

April Bloomfield shares her vegetarian salad recipe which is packed with cauliflower, grains, onions, pistachios and pomegranate seeds.

Turn classic mushy peas into an elegant spread in this minty and lemony recipe. Best served spread thickly on plenty of toasted good-quality bread.

Add an autumnal twist to the classic Italian bread and try this pumpkin, rosemary and pumpkin seed focaccia recipe. Serve alongside seasonal soup.

This light and fluffy pesto focaccia is studded with bursts of roasted vine cherry tomatoes for a tempting summer twist on the Italian bread.

These green beans and tomatoes with caper dressing and poached eggs take Henry Dimbleby back to holidays in southern Spain.

This fennel and squash recipe is a vitamin-packed, balanced meal full of textures and fresh herby flavours.

This easy spaghetti dish, made with a creamy courgette, lemon and bottarga sauce, is a surefire way to impress dinner party guests.

Sweet, ripe figs fresh from the oven match perfectly with crunchy walnuts and oozing cheese in this autumnal and festive baked figs recipe

Looking to make your burger more interesting? Chef Richard Turner shares his pickle recipe that's a must have...

This easy Mediterranean-style roasted vegetable salad of aubergines, peppers, courgettes and sweet potatoes is served with a lemony, garlic yogurt.

A quick, low-calorie vegetarian curry recipe made with sweet peppers, spinach and a crispy kale topping for extra crunch!

A thick batter of tomatoes, mint and flour is deep fried until crisp and then eaten with lemon wedges and cold dill yoghurt in the Santorini fritters.

Smoky roasted aubergines and crunchy, aromatic jewelled rice are married together with a tangy and fresh garlicky dressing in this recipe.

A glorious sunshine-filled tomato and bread salad recipe made with quick pickled onions, capers, mozzarella and fresh basil.