Vegetarian

Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.

Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.

This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.

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.