Vegetarian recipes

Serve this cold beetroot soup as a summer starter. Olia Hercules combines the earthiness of beetroot with peppery horseradish in her prepare-ahead recipe.

This delightful Indian bhaji recipe is best served with your favourite chutneys.

The secret to Olia Hercules' vegetable recipe is to make sure the veg are properly charred. Try cooking them on the barbecue for extra smoky flavour

Hearty beetroot and fried paneer give this vegetarian salad recipe the extra oomph to leave you completely satisfied.

Indian spices add vibrancy to this simple vegetable soup with lentils – it's easy to make and full of flavour. Use either green or brown lentils.

Aubergine has the power to turn side salads into mains — you'll love the meaty texture it adds to this hearty salad recipe.

A beautiful white bean stew recipe made with simple ingredients. Garlic is the star of the show, but don’t be alarmed at the quantity – the cloves mellow.

Georgina Fuggle's classic lettuce soup recipe is easy and fresh for a spring or summer lunch and serves four, generously

This spinach, leek and pea frittata recipe is full to the brim with good-for-you green veg and is friendly on your wallet, too. 

Raymond Blanc's elegant vegetarian starter marries spring asparagus and summer vegetables with a smoked paprika dressing.

Grab a pack of puff pastry and give Georgina Fuggle's vibrant vegetarian tart a go, made with lots of mozzarella, peas and lemon. 

This healthy green juice recipe is packed with nutritious fruits and vegetables making it the perfect light breakfast or afternoon snack.

Serve these creamy Turkish eggs with toasted pitta for an impressive, simple and summery breakfast or brunch.

Looking for the best way to cook Jersey royals? Keep it simple. Prep them with butter and loads of fresh chopped herbs. It'll be tempting to eat a pile of these on their own - and why not!

Packed with seasonal produce and topped with herby hollandaise, this spring salad with asparagus is lovely with roast meat on a warm weekend.

Carrots are roasted with balsamic vinegar until sticky and sweet, then paired with creamy buffalo mozzarella and crunchy almonds in this vegetarian starter.

These light-as-a-feather soufflés celebrate British asparagus and rise to the occasion as a starter for an Easter lunch or dinner party.

Debbie Major's tempura asparagus recipe, served with a garlic and herb sauce, is quick to assemble and makes the perfect springtime starter.

This popular Persian Pilgrim's soup is vegetarian and hearty enough to be served as a main course. It is full of beans and fresh herbs.