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Vegan toad-in-the-hole with red onion gravy

by Justine Pattison
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Vegan tofu katsu curry

by Justine Pattison
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Vegan ‘smoked salmon’ and ‘cream cheese’ bagel

by Ben Rebuck
Light meals & snacks

Serves 4

Prep: overnight

Cook: 30-60 mins

Vegetable curry with quick naan breads

by Donal Skehan
Main course

Serves 8

Prep: <30 mins

Cook: 1-2 hrs

Vegetable pizza

by Rachel Roddy
Main course

Makes 2 large pizzas

Prep: >2 hrs

Cook: 10-30 mins

Vegetarian moussaka

Main course

Serves 4–6

Prep: <30 mins

Cook: 30-60 mins

Vegetarian spring rolls

by Ching-He Huang
Light meals & snacks

Serves 4

Prep: 1-2 hrs

Cook: 10-30 mins

Veggie mushroom burger

by Tom Aikens
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Vincisgrassi (porcini and prosciutto lasagne)

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Warm salad of samphire, asparagus and crab

by Jack Stein
Starters & nibbles

Serves 4

Prep: <30 mins

Cook: <10 mins

Watercress soup

by Raymond Blanc
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Whole poached salmon and lemon

by James Martin
Main course

Serves 8

Prep: <30 mins

Cook: 30-60 mins

Whole sea bass with fennel mayonnaise

by Rick Stein
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Winter cobbler

by Simon Rimmer
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Air fryer salmon with warm potato salad

by Sarah Cook
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Alpine cheese soup

by Richard Bainbridge
Light meals & snacks

Prep: <30 mins

Cook: 10-30 mins

Authenic southern-fried chicken

by Brad McDonald
Main course

Serves 2

Prep: overnight

Cook: 10-30 mins

Bacon and asparagus flan

by The Hairy Bikers
Main course

Serves 6

Prep: 30-60 mins

Cook: 30-60 mins

Baja-style fish tacos

by Luke Boatright
Main course

Serves 4

Prep: <30 mins

Cook: <10 mins

Baked fish with green olive tapenade

by Antony Worrall Thompson
Main course

Serves 4

Prep: <30 mins

Cook: <10 mins

Baked mushroom risotto

by Kerry Whelpdale
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Beef and pea pilaf

by Tony Singh
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Blackened beef with pickled red cabbage and miso herb butter

by Matt Tebbutt
Main course

Serves 2

Prep: >2 hrs

Cook: 1-2 hrs

Boiled egg with rye bread soldiers

by Justine Pattison
Brunch

Serves 2

Prep: <30 mins

Cook: <10 mins

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