My go-to recipe. Easy to make and delicious. Reduce the Sriracha quantity if you don’t like it too hot.

This protein-rich light and creamy Penne alla Primavera recipe has Puy lentils, vibrant peas, and a flavorful white wine sauce. Finished with a touch of lemon zest and pink peppercorns, it is both elegant and comforting. It’s a perfect vegan pasta for springtime and beyond!

Saag aloo is a classic Indian-style side dish featuring potatoes fried in spices and spinach. This fragrant plant-based recipe can be made in just 25 minutes.

A simple dish with a creamy texture.

A vegan version of this classic British takeaway, the Fish N Chips.But vegan.

I’ve seen and heard about kohlrabi before. It’s probably the only vegetable my dad can come up with a recipe: the kohlrabi remoulade. I wanted something different, plant-based, and schnitzel was the perfect way to do it.

Apart from laziness and lack of ingredients, nothing should stop you from making your pizza. This recipe is taken from the excellent Bosh! Healthy Vegan book offers a healthier alternative than a classic dough recipe as it uses a 50/50 mix of white and wholemeal flour. The white flour gives you the texture and flavour of a traditional pizza base, but the wholemeal flour makes it higher in fibre with a lower GI index.

This is the best way to eat cauliflower, in my opinion. It is excellent served on its own, with couscous or salad.

Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted – the seeds bulk out the sauce.

Try something different with this simple and full of flavour fennel and chickpea recipe. It would compliment nicely couscous or rice bowl.