Vegetarian Recipes
97 recipes found
Fasolada (Greek Bean Soup)
Fasolada is a traditional Greek white bean soup made with simple ingredients: white beans, tomatoes, vegetables and oliv…
Chimichurri from Uruguay & Argentina
The best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads.
Butter Cookies with Three Fillings
Soft buttery cookies layered with nutty, sweet fillings and crunchy toppings.
Coffee & Salted Caramel Hazelnut Roulade
Get this indulgent twist on a chocolate log rolled up and tucked away in the fridge, ready to round off Christmas dinner…
Pumpkin Pie with Walnut-Cinnamon Crunch
A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fles…
Amygdalota (Greek Almond Cookies)
Make amygdalota, Greek almond cookies with orange zest and a sliced-almond coating. Bake until lightly golden, then cool…
Almond Croissant Blondies
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavo…
Sticky Toffee Flapjacks
Oats baked with golden syrup, treacle and dates for a sweet, chewy treat.
Downeast Maine Pumpkin Bread
This old-fashioned Maine pumpkin bread recipe turns one can of pumpkin into two moist, warmly spiced loaves. Perfect for…
World’s Best Chocolate Cake
Fruity, light and creamy cake full of harmonious flavours
Gâteau au Chocolat Biscuit Moelleux au Cacao
Moist chocolate biscuit with rich cocoa and creamy filling, baked to a soft centre.
Black Forest Cupcakes
Moist chocolate cupcakes with a deep coffee flavour and tart cherry swirl.
Olive Oil Chocolate Cake with Ganache
Decadent chocolate cake with olive oil and ganache, rich and moist from quality cocoa and cream.
Warm Raspberry-Chocolate Pudding Cake
This easy raspberry chocolate pudding cake is half cake, half pudding, and all chocolatey deliciousness.
Hot Chocolate and Raspberry Pudding
Serve hot with ice cream, cream or the homemade chocolate caramel ice cream.
Chocolate and Raspberry Self-Saucing Chocolate Pudding
Warm chocolate pudding with tart raspberries and a rich, bubbling sauce.
Almond Croissant Loaf
Almond croissant loaf - the answer to your 4pm pick-me-up 🫶 Frangipane swirled through vanilla sponge, topped with flak…
Cherry Bakewell Cookie
Serve up with more flaked almonds and a big dollop of ice cream, enjoy!
Mont d'Or Rôti aux Figues (Roasted Mont d'Or with Figs)
Roasted Mont d'Or with figs, shallot, thyme and walnuts, drizzled with honey and olive oil.
Brava Sauce
And once you have this in your fridge you’ll put it on everything — eggs, meat, tacos, burritos… everything.
Feigentarte mit Camembert
Sweet figs and melted Camembert in a buttery tart, finished with honey and toasted nuts.
Orange Marmalade Steamed Pudding
Turn onto a serving plate while still warm so the marmalade runs down the sides. Serve with a lovely custard or cold pou…
Almond Butter & Rose Cookies
Soft cookies with almond butter and rose water, topped with cracked almonds and sugar.
Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
Fresh tomatillo and zucchini gazpacho with roasted figs and herbs, lightly spiced and brightened with lime.
Sticky Honey Puddings & Baharat Cream
Serve warm with extra honey sauce, Baharat cream and a sprinkle of cinnamon powder. Serve & enjoy ☺️
Extra-Crispy Brussels Sprouts
While nothing compares to the crackle of restaurant-made, deep-fried Brussels sprouts, these get satisfyingly close. Aft…
Thousand Layer Apple Cake
A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.
La Tarte Tatin
A soft apple tart with amber caramel and a crisp puff pastry, served warm with fresh cream and a scoop of vanilla ice cr…
Buttermilk Mashed Potatoes with Crispy Onions
Creamy mashed potatoes with golden crispy onions, lightly seasoned and bathed in buttermilk.
Creamed Spinach
A rich and creamy spinach side dish made with heavy cream, Parmesan, and aromatic herbs. Perfect as a comforting accompa…
Tartare Beurre Blanc
Creamy beurre blanc with sharp shallots, capers and lemon zest, gently whisked to a smooth finish.
Honey Glazed Halloumi
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a gorgeous bu…
Tomato & Garlic Italian Dipping Oil
Aka “bottom of the tomato salad bowl” dip! With some freshly toasted crusty bread, this is a perfect meal in itself!
Tarragon Green Beans with Lemon and Pine Nuts
Crisp green beans sautéed with toasted pine nuts, lemon and tarragon for bright, nutty flavour.
Individual Sticky Toffee Puddings
Moist date puddings with a sweet, buttery syrup, baked to a soft, rich finish.
Minty Limeade
Tangy lime and lemon juice with bruised mint, chilled and fizzed to refresh.
Persimmon & Spice G&T
Persimmon and spice syrup infuses gin and tonic with sweet, aromatic depth.
Double Chocolate Rye Cookies
Chewy cookies with toasted walnuts and dark chocolate, baked to a deep, rich finish.
Mixed Berry Hand Pies
Flaky pastry filled with sweet berries and lemon zest, baked until golden and crisp.
Slow Cooker Mushroom Barley Risotto
Creamy barley risotto with mushrooms, carrots and thyme, cooked slowly to blend flavours.
Slow-Cooker Sweet Potato and Lentil Soup
Creamy sweet potato and lentil soup with fragrant curry and garlic, gently simmered to blend flavours.
Fresh Fruit Clafoutis
Baked with fresh fruit, eggs, and cream, it's a soft, custardy dessert with a golden crust.
Cannoli Cookies
Crisp cookies with chocolate chips and ricotta, dusted with powdered sugar and almonds.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
