Because the little tree-broccoli metaphor is getting old.
This clever pizza recipe with a cauliflower base is the perfect treat for those of us who need to avoid gluten.
Pork sausages are a clever shortcut to get flavoursome meatballs on the table in minutes. Add fresh herbs and Vietnamese flavours and you'll have a new family favourite.
The freshness of peas makes these felafels the ultimate spring dish.
This vegetarian pasta recipe by Valli Little was inspired by Italian American chef Giada de Laurentiis. It's perfect for meat-free Mondays.
It's easy being green with these simple lemon and pecorino topped spinach gnocchi.
Katie Quinn Davies likes to serve these frittatas for a weekend brunch with friends, or as a simple midweek dinner, with leftovers for lunch the next day.
Shannon Harley's lasagne is a vegetarian tweak on the meaty original. It's delicious, easy to make, and always welcome at the dinner table, even by hardened carnivores.
Making risotto is known to cause fear at the mere mention of it. Silvia Colloca helps turn you into an expert.
Katie Quinn Davies bowls us over with a steaming bowl of carrot and ginger soup.
This dish is inspired by an Afghani yoghurt soup. The rich tang of the yoghurt plays against the sweetness of the braised onions.
Create a gourmet dinner in minutes with these stylish zucchini fritters served with prosciutto and bocconcini.
This recipe sneaks in extra veg to give everyday comfort food a boost.
Being frugal doesn’t have to mean skimping on flavour.
Put a new spin on everyone's favourite cucina with this easy weeknight recipe.
"This recipe originally came about when I had a little leftover spaghetti in a peperonata sauce and was wondering how to stretch it to make another meal. This is the rather fabulous result – it’s become so popular at home, that I now cook the peperonata and spaghettini especially to make this frittata! You can break this up into stages if you like: the peperonata and spaghettini can be cooked and combined a day ahead, then all you need do is reheat them gently before making the frittata." – Belinda Jeffery
