Vegetarian & Vegan

Blend strawberries into a light vinaigrette and toss with spinach, apple, pear and pumpkin seeds. Dress just before serving for fresh leaves and crisp fruit.

Pan-cook raw red potatoes until their cut faces turn golden and the centres soften. Finish with chives and black pepper for a crisp, savoury potato side.

Mash ripe avocado with lemon, spread it over toasted bread and add tomato and radish. These open-faced sandwiches combine a creamy topping with crisp toast.

Slice sweet mini peppers and red onion, then toss with dill and a vinegar-oil dressing. This colourful raw pepper salad stays crisp with a sharp, fresh finish.

Brown mushrooms and simmer them with crushed tomatoes, garlic and basil into a chunky marinara. Spoon the savoury sauce over pasta or use it in baked dishes.

Boil red potatoes, brown them lightly in butter and finish with dill and Parmesan. The tender centres and golden edges make a savoury side for fish or chicken.

Toast baguette slices, add mozzarella and tomato, then bake until the cheese softens. Finish these Caprese crostini with basil and a light balsamic drizzle.

Top firm tomato rounds with lemon-garlic mayonnaise, finely grated mozzarella and dill. Assemble these fresh cheese bites close to serving for tidy portions.

Boil small new potatoes until tender, then coat them in garlic cream sauce with onion and dill. A gentle simmer keeps the sauce smooth and lightly thickened.

Simmer grated zucchini with tomato and garlic, then melt in cream cheese and basil. Serve this soft, savoury dip warm with crackers or toasted bread.

Chill shredded cabbage and carrot in a sweet-tart vinegar marinade with garlic and bay. This overnight refrigerator salad is crisp and tangy, not fermented.

Toss carrot and apple matchsticks with toasted walnuts, raisins and a lemon-oil dressing. This crunchy salad keeps the fruit distinct and uses no mayonnaise.