RecipesMexican Vegetable Bake Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.
RecipesFish Stock Fish trimmings ‘ the head, skin and bones ‘ from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.)
RecipesLemon Barley Pilaf with Chicken Barley is a much underrated and seldom-used grain, which is a great shame since it has a pleasing flavour and texture as well as being a good source of fibre. Here it is cooked with a medley of vegetables in a lemon and thyme stock. The addition of cooked chicken turns the dish into a great main course.
RecipesSpiced Fish with Couscous As this recipe shows, it is easy to make your own spice mix. And the best thing about it is that you can vary the ingredients to suit yourself, so it can be as mild or hot as you like.
RecipesVegetable Hash Traditionally, a hash was the perfect way to use up leftovers from a roast dinner. Here, a glorious mix of colourful vegetables with crumbly cheddar cheese makes a complete vegetarian dish. Accompany with a good fruity relish or chutney.
RecipesCheesy Vegetable Gratin A comforting, chunky vegetable stew is topped with a cheesy breadcrumb crust to evoke the flavours of traditional farmhouse cooking.
RecipesRoasted Vegetable Crumble Sweetly flavoured, roasted vegetables topped with a savoury crumble that includes Parmesan, nuts, pumpkin seeds and sunflower seeds for added texture and protein value, make an irresistible vegetarian meal.
RecipesVegetable Moussaka This is a clever variation on the traditional, meat-based Greek dish that is usually quite high in fat. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by pinto beans. The dish is topped in the traditional way but with a lighter yogourt-based sauce.
RecipesJumbo Mushrooms with Camembert Cheese and Pine Nuts These stuffed mushrooms are topped with slices of creamy cheese, sprinkled with pine nuts. Serve on toast for a smart, no-fuss light lunch or supper.
RecipesSalmon and asparagus lasagna It’s always interesting to try a few changes with a familiar dish. This is an attractive and healthy variation on lasagna, with flakes of tender salmon and chopped asparagus in a light lemon and herb sauce layered with the pasta. It’s perfect for when asparagus is in season.
