Vegetarian

Preserved lemon adds an unexpected umami complexity and zing to a simple tomato pasta. The best bit? It comes together in double quick time.

This beloved Malaysian dessert is an irresistible combination of chewy sago pearls, creamy coconut milk and rich syrup.

Roasting feta with honey and olive oil adds a new dimension to this traditional village salad.

The Korean rice dish bibimbap is often served with beef. But here’s a summery version even vegans can get behind.

These bright and bold vegetarian dishes have the flavour dial set to high – and no highly processed ingredients or gluten in sight.

Offering aioli and romesco sauces with a spread of duck fat-roasted potatoes will make you friends every day of the week.

This tray bake has everything we need: freshness; crisp, crunch and contrast; a wisp of spice; and a touch of take-out vibes.

Let’s give three cheers − or rather, three-cheese − to last year’s top vegetarian recipes, two-thirds of which include cheese/s in the mix.

This isn’t quite a panzanella; think of it as a bruschetta that dreamed itself into becoming a salad.

This sweet, savoury, spicy, rich and crunchy nut mix is a perfect party snack or homemade gift.