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!

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.

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

I’ve never heard about jackfruits before until my wife had a meeting with a US colleague who told her how great it was as a pork substitute. Below is a recipe that will make you forget about pulled pork forever.

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

A simple dish with a creamy texture.

My recent plant-based kohlrabi schnitzel being a success, I decided to do the same with some awesome turnips from Riverford. But this time, in a katsu curry style.

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.

Have you got a fennel bulb but don’t know what to do with it? This easy recipe for plant-based fennel pasta is a quick and delicious way to enjoy this Mediterranean vegetable.

Roasted vegetables & red kidney beans bowl