Vegetarian recipes

In an extract from her book ‘Simply Malaysian: Everyday Dishes to Cook at Home’, Mandy Yin offers a super-speedy, hearty curry

In an extract from her book ‘Simply Malaysian: Everyday Dishes to Cook at Home’, Mandy Yin shows us how to make the humble aubergine sing.

A decent blanket, plenty of napkins, good libations and, most of all, a bountiful selection of delicious homemade things make for the best picnic.

You can serve the chickpeas on their own and have them as a healthy snack or to accompany drinks.

This is the perfect salad to have in the summer when tomatoes and herbs are at their best.

Anna Jones' recipe for heavenly roasted tomatoes can be served in a myriad ways or turned into sauces and stews

Thomas Straker, founder of acclaimed London restaurant Straker's, shares some of the delicious seasonal recipes included in his new cookbook Food You Want to Eat (Bloomsbury Publishing, £25). Perfect for the home cook, they use trusted techniques and quality ingredients with a chef's balance of flavours.

Thomas Straker, founder of acclaimed London restaurant Straker's, shares some of the delicious seasonal recipes included in his new cookbook Food You Want to Eat (Bloomsbury Publishing, £25). Perfect for the home cook, they use trusted techniques and quality ingredients with a chef's balance of flavours.

Pair your fresh falafel with a drizzle of tahini, a piece of pickled turnip and a radish slice and mint

The classic Levant salad is packed with fresh flavours.

This combination is irresistible – golden fried bread, creamy, soft, spiced potato, obediently melting cheese, all given a greedy slick of fresh ginger and chilli sauce, green as grass and hot as you can bear. A delicious recipe from Home Cookery Year by Claire Thomson.

Restaurateur, writer and broadcaster Russell Norman, who opened popular London trattoria Brutto in 2021, gives a recipe for Florentine savoury pancakes from his book Brutto: A (Simple) Florentine Cookbook, which celebrates rustic Italian cuisine

My weekly vegetable box always contains leeks and potatoes at this time of year. When they are cooked for a long time, leeks become deliciously soft and sweet, and they add a great depth of flavour to everything from pies to stews and soups. If you make the pastry and cook the leeks in advance, this pie is quick to assemble

At the start of spring, chef Trine Hahnemann heads to the woods to forage for wild garlic leaves and make this lovely dish

A hearty vegetarian dish from Pulse by Eleanor Maidment

A warming ragu that happens to be plant based

Pockets of warming pastry, perfect for picnics and parties

A vegan parsnip soup that will provide ultimate comfort on a cold day

Romy Gill shares her recipe for an authentic Indian dish of paneer cooked with cashews

Romy Gill's recipe for aubergine and potato curry – or baingan & aloo sabzi – just happens to be vegan