Lentils can be a very important part of a vegetarian diet, so here is a quick guide to those lovely pulses and a basic recipe for a wicked tarka dhal.
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Lentils can be a very important part of a vegetarian diet, so here is a quick guide to those lovely pulses and a basic recipe for a wicked tarka dhal.
It’s National Vegetarian Week, and my buckwheat, beetroot and feta salad is a great place to start for a healthy vegetarian lunch or lighter supper.
Surprisingly, the best reason I’ve ever heard for going meat-free a couple of times a week is that sometimes, vegetarian recipes are just tastier.
Inspired by a meal at Fifteen, I worked up this asparagus and cheddar tart, which I served alongside a baby spinach and beetroot salad. Spring perfection!
This week I’ve got two fantastic recipes for gluten-free scones, which are a great alternative to bread if you’re looking for a specialist bake.
If you’re following a low-carb diet and missing rice, I have just the solution for you: rice made from cauliflower in place of the starchy, high-carb grain.
Sweet vegan baking can be challenging – no dairy and no egg. But fear not – I have a few simple solutions for you that are pretty much foolproof.
This week my friend dropped in with zucchini, eggplant and a bucket of macadamias, all of which lend themselves to great family recipes.
Take your pick of Jody’s incredible sweet potato and ricotta or coconut and banana pancakes. Or try both – we wouldn’t hold it against you.