Vegetarian recipes

More from this Series

• Jerusalem-style bean and tomato soup — a Honey & Co recipe

  Yes, this is cheap and easy to make but it’s also filling, wholesome and, of course, delicious

  
• Beetroot sabzi salad — a Honey & Co recipe

  A riot of colour and flavour to lift the spirits when it’s grey outside

  
• Wholemeal sunflower bread — a Honey & Co recipe

  The smell from this loaf is partly why I chose to be a chef

  
• Labneh with butternut squash, red pepper and currant salsa — a Honey & Co recipe

  This dish brings a riot of seasonal colour and the flavours won’t disappoint either

  
• Beans in a coconut and ginger sauce — a Honey & Co recipe

  Full of flavour and snap, this riot of a dish is packed with spice from southern India

  
• Cheesy fennel, walnut and poppy loaf — a Honey & Co recipe

  Packed with nuts, seeds and vegetables, this delicious dish is full of textures and taste

  
• Rowley Leigh: a meat-lover’s guide to a mouth-watering vegetarian summer

  Four fresh-veg recipes to maximise nature’s finest flavours

  
• Recipes: Rowley Leigh’s vegetarian and vegan summer feast

  Forget Veganuary: July is the perfect time of year for cutting down on meat

  
• Asparagus with double sesame dressing — a Honey & Co recipe

  After a visit by Nancy Singleton Hachisu, Japanese cooking has never been so easy

  
• Matzo brei fritters — a Honey & Co recipe

  This humble dish turns into something so special and moreish

  
• Rice bowl with sesame, miso and pears — a Honey & Co recipe

  ‘Once the rice has been cooked, there is a moment of magic when the lid is lifted’

  
• Purple sprouting broccoli with coddled egg sauce — a Honey & Co recipe

  ‘This vegetable thrives in cold weather and populates farmers’ markets from January to March, like a prelude to spring’

  
• Manakish with artichokes, feta and za’atar — a Honey & Co recipe

  ‘Good olive oil is key to this dish’s success — it’s what gives the whole thing its character and flavour’

  
• Spiced lentil and mushroom soup — a Honey & Co recipe

  Individually, the biggest impact we can make on global warming is to opt for a vegan diet

  
• Honey & Co’s harissa-roasted pumpkins recipe

  ‘We love their crazy colours… it’s like our own private Yayoi Kusama exhibition’

  
• Honey & Co’s hearty, flavourful cabbage and potato pie recipe

  ‘Give this pie centre stage as a main course on a chilly night’

  
• Rowley Leigh’s squash and aubergine gratin recipe

  ‘The vegetarian gauntlet had been thrown down; the vegetarian gauntlet had been picked up’

  
• Honey & Co’s root salad recipe

  ‘Kohlrabies look a bit like aliens — but these are aliens worth knowing’

  
• Honey & Co’s courgette, spinach and buttermilk pie recipe

  A Balkan dish with lots of greens, cheese and herbs, cut through with zingy buttermilk

  
• Honey & Co’s peach and feta pizza recipe

  ‘The peaches bake beautifully in the wood oven, juice melding with cheese, hot and salty like the summer evening’

  
• Honey & Co’s hot pasta with a delicious cold tomato sauce — recipe

  ‘The simplest of dinners, perfect for tomato season when it’s almost too hot to eat anything’

  
• Honey & Co’s fresh corn polenta with feta and spring onions recipe

  ‘A trip to Mexico City opened us up to corn’s infinite possibilities’

  
• Honey & Co’s chickpea pancakes with avocado salsa recipe

  ‘If sloth is the mother of invention, then this dish was devised by the laziest of cooks’

  
• Skye Gyngell’s vegetable crisps recipe

  Turn your vegetable leftovers into a crispy treat