Vegetarian

Isabella Palmer's take on Iranian ash reshteh made with English marrowfat and split or naked yellow peas is a comforting noodle soup that makes the most of the creamy sweetness of British-grown marrowfat peas. Serve topped with tangy dairy, fresh herbs and crispy onions (the ready-made kind are very convenient). Classically ash reshteh has sour yoghurt stirred through before serving, but Isabella prefers just using sour cream or crème fraîche as a topping. 

Pearled spelt is a wonderful alternative grain to rice in soups, stews and classic dishes like this comforting risotto. Its nutty flavour and satisfying texture work perfectly with squash, kale and meaty oyster mushrooms.

This sweet, smoky chilli is simple to make with a Wonderbag and packed with fibre.

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!

These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.

This dish combines subtly fruity, savoury, sweet and acidic flavours, all in one. Inspired by the classic Syrian red pepper dip muhammara, it's best paired with crunchy fresh veg and flatbreads.

This simple vegan dish pairs our creamy white coco beans with a punchy wild garlic pesto. If you haven’t tried brothy beans, you’re missing out on one of the simplest, most comforting and nutritious dishes out there: creamy beans served in their own rich, delicious stock, usually with fresh herbs to add brightness.

This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.