Taking cold-weather classics like ragu, curry, casserole and cottage pie to new levels, Phoebe Wood shares quick and easy, slow-cooked recipes that see vegies, legumes and greens take over from more traditional meaty ingredients. These vegetarian dishes are just as warm, just as tasty and every bit the welcome change.

This vegetarian cottage pie will have you excited to eat your greens

Braised greens, feta and ricotta cottage pie

This vegetarian cottage pie will keep you warm on any cold evening.

Slow-roasted butter eggplant curry

“Inspired by the family favourite butter chicken, this vegie version slow-cooks the eggplant until meltingly tender. Serve in whole pieces or break up the eggplant and stir through the sauce.” – Phoebe Wood.