Cooking Vegetarian: 2,600+ Recipes
Rustic Tomato & Broad Bean Vegetarian Quiche is summer in a pastry case — a tomatoey egg custard whisked with tomato purée and studded with peas and broad beans, in a buttery shortcrust you make by hand. Serve it just warm, in slices, to eight happy people. Tired...
Roasted Acorn Squash with Truffle Oil and Peanuts is sweet-meets-savory oven magic — acorn squash caramelized with demerara sugar and cinnamon, then finished with salted peanuts, spring onion, and a drizzle of truffle oil. Forty minutes, one tray. Embrace the cozy...
From Humble to Haute: The Magic of Red Wine Lentils is a dinner-party vegetarian main — roasted Portobello mushrooms over Puy lentils simmered with a heavy 150ml (5.1 fl oz) pour of red wine and roast garlic, finished with stir-fried spring greens. It tastes like far...
Mature Cheddar and Savoy Cabbage Pudding with Ale Reduction is bread pudding's savory sibling — buttered layers of day-old white bread, Savoy cabbage, and 250g (8.8 oz) of mature Cheddar, baked until molten, with a sticky dark-ale syrup to cut through. Total...
Leek and Cheddar Welsh Rarebit: The Ultimate Comfort Food Upgrade lives up to its title — slow-softened leeks folded through a mature Cheddar sauce enriched with egg yolks, ladled over thick wholemeal or sourdough toast. It's cheese on toast that went to...
Jerusalem Artichoke, White Wine, and Thyme Pie turns 1.4kg (3.09 lb) of knobbly winter tubers into a glossy, aromatic filling — 400ml (13.5 fl oz) of dry white wine with thyme, thickened with grated potato and a little cornflour, sealed under shop-bought puff pastry....
The Ultimate Make-Ahead Savory Pudding is the dinner party's best friend — baked goat's Cheddar soufflé-puddings with roasted tomatoes and crisp Little Gem in fried onion vinaigrette, assembled today and baked straight from the fridge tomorrow. Assemble...
Baked Beetroot with Homemade Curds and Toasted Sunflower Seeds is beginner cheese-making and Sunday-lunch cooking in one recipe — sweet roasted beets, warm milky curds set with vegetarian rennet, and a scattering of toasted seeds. Two hours, end to end. A Nostalgic...
Baked Beetroot and Apple with Celeriac Mash and Toasted Hazelnut Oil is a plate of winter color — golfball beets roasted with Braeburn apples, creamy potato and celeriac mash, and a nutty oil you toast yourself. Ninety minutes, and most of it is the oven's...
White Chocolate and Apricot Scones are sweet, rich scones studded with chopped dried apricots, white chocolate, and desiccated coconut. They lean American — sugar-forward, tender with sunflower oil and a little cold butter — and they bake in 15 minutes. There's...
Legendary Sally Lunn Buns are feathery-rich yeast buns made with single cream, eggs, and lemon zest — the famous Bath teatime treat, fresh from your own oven in under an hour. Eat them warm, dusted with icing sugar. Step back in time to 17th-century Bath and discover...
Pineapple and Rum Upside-Down Cake with Brown Butter Filling is the retro dessert done properly — canned pineapple rings and glacé cherries over caramelizing muscovado sugar, a half-spelt sponge beneath, and a rum glaze soaked in at the end. The flip is the drama....