Your go-to vegetarian recipe collection

Salad recipes

Orange, radish and coriander salad

Brinjal recipes

Brinjal, dhania and feta freeform tart

35 minutes

Asian recipes

Roasted assorted vegetables with halloumi

35 to 45 minutes

Breakfast recipes

Overnight oat jars

Grana Padano slow-roasted tomato & pepper tarts

Serves Makes 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

8 small plum tomatoes, halved
1 red pepper, deseeded and thickly sliced
1 yellow pepper, deseeded and thickly sliced
2 T Italian olive oil
8 t red or green pesto sauce
salt and freshly ground black pepper
1 t dried oregano
500 g puff pastry, thawed if frozen
75 g Grana Padano cheese, finely grated, plus shavings to garnish
3-4 rocket leaves

Method

1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.

2. Arrange the halved tomatoes, cut side up, in a roasting pan with the peppers.

Season with salt and pepper, sprinkle with the dried oregano, then drizzle with the olive oil. Transfer to the oven and roast for 20 minutes.

3. Meanwhile, roll out the pastry on a lightly floured surface to a rectangle measuring approximately 30cm (12 inch) square. Cut out 8 rounds with a

10cm cutter. Lift them on to a lightly greased baking sheet. Spread 1 teaspoon of pesto sauce over each circle, then sprinkle with the grated Grana Padano.

4. Cool the roasted tomatoes and peppers for 10 minutes, then arrange them over the pastry circles. Increase the oven temperature to 200°C/fan oven 180°C/Gas Mark 6. Bake for 12-15 minutes until well-risen and golden.

5. Cool for a few minutes. Top with the rocket and shavings of Grana Padano. Serve while warm.

Cook’s tip: If you like, serve the tarts drizzled with extra virgin olive oil and a little balsamic vinegar.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Chunky winter vegetable stew with burnt sage butter

Open goat’s cheese and beetroot tart

Baby marrow ribbon salad

Vegan cashew nut cream dip

Orange, radish and coriander salad

Brinjal, dhania and feta freeform tart

Tempura green beans

Roasted assorted vegetables with halloumi

Overnight oat jars

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Filo baked figs with Grana Padano

Grana Padano slow-roasted tomato & pepper tarts

Grana Padano slow-roasted tomato & pepper tarts

Ingredients

Method