Vegetarian recipes Archives

Curry recipes

Pealaffel in korma curry

15 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Chickpea recipes

Chickpea-and-artichoke dip

Aliums

Balsamic onions

2 hours

Butternut recipes

Cheesy polenta

25 minutes

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Brinjal recipes

Polpette

55 minutes

Cauliflower recipes

Whole baked cauliflower with cheese sauce

1 hour

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Easy pickled watermelon rind

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup apple cider or red wine vinegar
100 g sugar
1 cup water
1 T black peppercorns
2 T salt
¼ watermelon, flesh removed

Method

1. Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.

2. Carefully peel the watermelon skin off the white part of the rind. Chop the white rind, add to the liquid and leave to pickle for 1 hour.

Cook's note: One of our favourite ways to use watermelon rind. The rind quickly takes on the flavour of the dressing and makes for a mouthwatering, crunchy pickle.

Discover more pickles and preserves here.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Best veg soup with amagwinya and gremolata

Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Chickpea-and-artichoke dip

Balsamic onions

Cheesy polenta

Polpette

Whole baked cauliflower with cheese sauce

Roast cauliflower with peri peri

Easy pickled watermelon rind

Easy pickled watermelon rind

Ingredients

Method