Vegetarian

Like the recipe’s creator, Bill Granger, these fluffy ricotta hotcakes, served with honeycomb butter and banana, are the stuff of Australian legend.

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A classic French chèvre chaud is goat’s cheese grilled on slices of baguette and served with a simply dressed green salad.

Riffing on elote, the much-loved grilled sweetcorn of Mexico, this easy pizza is the perfect fiesta food.

Tahini and molasses is an excellent combination that can be used for everything from a dip for pita to a simple green salad such as this.

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.