Vegetarian
White beans with figs, leek and rosemary
Tofu with a moreish tomato and ginger sauce
Parsnip, red onion, kale and gouda frittata
Mediterranean sausage, fennel, canellini bean and tomato gratin
Chicory with orange, honey and pepper
Italian lentil and chestnut stew
(a kind of) Pisto, with rice and eggs
Parsnip, chickpea and goats cheese salad
Quinoa with clementines, sour cherries and pecans
Baked cottage cheese french toast with a courgette and corn salsa
Cous cous, sumac, mint and date salad
Squash, goats cheese and chickpea salad with orange, ginger and black pepper dressing
Tofu with hot and sour rhubarb sauce
Brussels sprout stir fry with egg, chilli, ginger and garlic
Haggis wraps with winter tzatziki
Butternut squash and red lentil dahl
Chestnut, parsnip and orange soup
Beetroot, sumac and sweet potato salad
Baby carrots with plums and chilli
French beans with almonds and almond oil
Aubergine, courgette and tomato stew with quinoa and feta
Ricotta, courgette, lemon and mint summer sarnie
Cucumber, chilli and mint salsa
Spaghetti with courgette, lemon and goats cheese
Oven-baked Butternut Squash and Rosemary Risotto
Bambuddha leaves with asian pesto
A Heart Healthy Macaroni Cheese
