Create a taste of the Mediterranean with this hearty vegan stew served with potato cakes. Each serving provides 471kcal, 13.5g protein, 51g carbohydrate (of which 13g sugars), 21g fat (of which 4g saturates), 13g fibre and 0.8g salt.
A beautiful vegetarian Easter feast, this authentic Italian pie is stuffed with fresh greens and rich eggs and is perfect for eating throughout the summer.
Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.
This is a wonderful summer dish and perfect for using up a glut of runner beans. This recipe cuts out all the usual stirring in a risotto making it really easy too.