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Showing 1-12 of 594 results

  • baby leek

    Baby leek gratin

    Baby leek gratin is a rich and comforting bake with a crunchy topping. You can prepare this leek gratin ahead of time, then pop in the oven with the lamb for the last half-hour or so as a perfect side. Potatoes may be the classic ingredient in a gratin, but using leeks gives this creamy side dish an extra level of flavour. Baby leeks are a wonderful spring ingredient and make a great addition to an Easter lunch. Try serving this baby leek gratin alongside roast lamb for an easy but impressive side dish that your friends and family will love. Baby leeks are crisp when raw, but have a soft, melt-in-the-mouth texture when cooked. These tender vegetables are a member of the onion and garlic family and have a sweet but subtle flavour. Their smaller size makes them easy to cook whole, but they are delicious when chopped into pies, soups and stews too. Baby leeks pair so well with creamy sauces and rich cheeses, making this gratin recipe a match made in heaven. Our baby leek gratin really celebrates this seasonal ingredient and takes the classic cheesy leeks to the next level. Serve this rich and indulgent side dish at an Easter lunch or Sunday roast.

    • 0
    (0 ratings)
  • roasted broccoli

    Roasted broccoli with parmesan and pistachios

    Roasted broccoli with parmesan and pistachios is a great dish for a crowd. The simple dressing has a lovely punch from the Dijon mustard, and the parmesan breadcrumbs add a wonderful crunch and rich cheesy flavour. Beautiful toasted pistachios make this roasted broccoli side dish a bit more special and give a warm, nutty flavour. Tenderstem broccoli is a hybrid of regular broccoli and Chinese kale, which was first introduced in Japan but is now used in recipes in so many different cuisines. Tenderstem is a little higher in calcium, phosphorous and managanese than regular broccoli, and an impressive four times more vitamin A. Tenderstem can be prepared in a variety of ways. It can be simply steamed, roasted in the oven, or even eaten raw. Why not try serving it as a crudité with hummus or tazatziki? Roasted broccoli with Parmesan and pistachio makes a great side dish to serve with roast meat, we love serving it alongside a slow cooked shoulder of lamb for the ultimate Easter lunch.

    • 0
    (0 ratings)
  • Easy mushroom risotto

    This easy mushroom risotto recipe will quickly become a mid-week family staple in no time. Risotto is much easier to make than you might think and doesn't have to use a lot of ingredients. All you need is the correct rice and a bit of patience! Risotto recipes are perfect for a filling winter warmer or as a side portion with a summer salad and plenty of fresh vegetables. The mushrooms and the peas in this recipe work wonders together. If you don't have any peas in the freezer you could use asparagus instead - it's a good choice especially when its in season. This classic risotto recipe works out at only 307 calories per serving and 2g of fat. This risotto recipe serves 4 people and will take around 45 mins to prepare and cook - it's well worth the wait! Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can reheat in the microwave or on the hob but make sure leftovers are piping hot before serving.

    • 3
    (191 ratings)
  • jackfruit pulled pork

    Vegan dinner recipes

    Vegan dinner recipes can be so simple and tasty, and can be enjoyed by vegans and meat eaters alike! Our guide will show you a selection of recipes to give you plenty inspiration to make your weeknight meals memorable and fuss free.

    • 0
    (0 ratings)
  • Quinoa porridge recipe

    Vegan breakfast ideas

    Vegan breakfasts can be far more varied and satisfying than you might think! If you're looking for vegan breakfast inspiration then read our guide for everything you need to know to start the day with a tasty and filling meat free meal.

    • 5
    (1 ratings)
  • Mushroom soup

    Mushroom soup is a really easy and simple soup recipe to make and can be on the table in under an hour. You can make this homemade mushroom soup recipe in just three steps. This creamy mushroom soup will take around 35 mins to prepare and cook and serves 2 people. Look out for value packs of mushrooms to use if you're planning to prepare this mushroom soup – they don’t need to be perfect looking or all the same shape. Large open cup or brown cap mushrooms will give the best flavour, simply wipe with a damp piece of kitchen paper to remove any bits of earth before frying – there is no need to wash them. Double or triple the quantities if you're feeding more people with this creamy mushroom soup recipe. Leftovers can be frozen or stored in a sealed container in the fridge for up to 2 days. This mushroom soup recipe is also a healthy option for dinner or lunch, with plenty of vitamins and minerals that are great for your health like selenium and iron. Serve with thick slices of sourdough bread so you can dunk them in this tasty soup.

    • 4
    (244 ratings)
  • Joe Wicks Superfood salad bowl

    Joe Wicks' Veggie Super Bowl

    This Joe Wicks vegetarian dish is a delicious choice for an easy-to-make, nutritious lunch. Using lentils and chickpeas, this veggie lunch recipe is packed with healthy protein that will keep you full, which is a massive help if you're a fan of snacking but want to shed the pounds. The best part about Joe Wicks' Veggie Super Bowl, also known as the Body Coach, is that it takes no time to cook - all you need 15 mins and you'll have a homemade meal that's packed with goodness. This dish is veggie but we bet any carnivore will also love it - and it's especially great if you want to add more veg to your diet. Joe Wicks says: 'Here's a vegetarian meal that is packed full of goodness and flavour. It makes a great lunch on the go, so box it up and carry it to work for the win.'

    • 3
    (5 ratings)
  • Slimming-World's-tomato,-lentil-and-vegetable-soup.jpg

    Slimming World's tomato, lentil and vegetable soup

    Slimming World's vegetable soup recipe makes a filling chunky soup made with curry spices and ginger - perfect as a warming lunch. Packed with lentils, this Slimming World vegetable soup is mouth-watering dish that you can whip up in just 30 mins, making it a quick and easy option when you're short on time but you're trying to eat a little healthier. This Slimming World soup recipe serves 4 people. The lentils in this soup will add plenty of protein to your diet keeping you fuller for longer. The tomatoes and vegetables add towards your 5-a-day count. Leftovers can be frozen. Make sure you defrost thoroughly before reheating. If you don't have enough lentils you could swap them for other pulses instead, just follow the packet instructions before cooking and adding into the soup.

    • 3
    (255 ratings)
  • Spicy vegan hot cross buns

    Vegan hot cross buns

    Vegan hot cross buns are actually very easy to make and these spicy hot cross buns are the perfect Easter treat for vegans as they contain no eggs or dairy products. These Vegan hot cross buns are perfect if you're on a vegan diet. They're really easy to make too and taste just like the real thing. These hot cross buns will take around 1hr to bake and makes 12 buns.

    • 3
    (29 ratings)
  • Creamy carrot and parsnip soup

    Parsnip soup is always a winner and this delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too. This recipe takes around 40 mins to make and serves 4 people. It's a quick recipe that is perfect for keeping you warm in the winter months. It’s so easy that you can make it in just three simple steps. This recipe is ideal for using up leftovers from your Sunday roast dinner, so it helps you use up vegetables that perhaps you would otherwise throw in the bin and saves you money too. If you use already cooked root veg, you don't need to soften them. Just add with stock and simmer to make the soup. Because it packs so many veg, this parsnip soup recipe is great to get the kids eating more vegetables and making sure they hit their five-a-day – even the fussy eaters will want to a bowl of this parsnip soup because it looks so yummy! Why not serve with crusty bread, parsnips crisps or homemade croutons for an extra crunch? This parsnip and carrot soup is a real winter warmer and any leftovers can be stored in a Tupperware in the fridge for up to 2 days.

    • 3
    (246 ratings)
  • jackfruit pulled pork

    Jackfruit pulled pork tacos

    Jackfruit pulled pork tacos are a delicious vegan alternative to this Mexican street food classic. The jackfruit has such a meaty texture and combines with the BBQ sauce so well. Jackfruit is really on trend, as it makes such a great meat substitute in vegan and vegetarian recipes. In this recipe, the pulled jackfruit acts just like pulled pork or carnitas. Jackfruit pulled pork works so well in tacos, but you could also use it to make a vegan version of a pulled pork sandwich or burger if you like. Our jackfruit pulled pork tacos are sweet and smoky, with a freshness from the slaw, creamy avocado, and a kick of chilli. These flavour-packed and trendy jackfruit pulled pork tacos will be a hit with vegans and meat eaters alike.

    • 5
    (1 ratings)
  • pulled jackfruit

    Pulled jackfruit hoisin pancakes

    Pulled jackfruit hoisin pancakes are a clever vegan hack that re-creates a Chinese favourite. Jackfruit is a trendy vegan meat alternative that is both healthy and sustainable. It’s part of the fig family and is native to South West India. It has a neutral flavour that makes it work well in a variety of dishes. Pulled jackfruit has a texture that is so meaty and makes a great substitute for duck or pulled pork. Our vegan pulled jackfruit hoisin pancakes are so easy to make and taste just like the real deal. If you have one vegan or vegetarian to feed, you can just use one can of jackfruit along with a regular shop-bought or takeaway hoisin duck meal set, so no one has to miss out! This recipe makes enough pulled jackfruit hoisin pancakes for 4 people as a starter, but you could double the amount of jackfruit to make it a more substantial meal.

    • 3
    (2 ratings)

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