The love child of crepes and dim sum. Crepes stuffed with a butternut squash, goats cheese and rosemary filling, baked.

The love child of crepes and enchiladas. Crepes stuffed with butternut squash & goats cheese, covered in melted cheese, salsa & lime.

Great for using up leftover roasted carrots, this burger also uses carrot tops to make a kale and carrot top slaw, so nothing goes to waste.

Comfort food! Veggie sausages in crusty bread with spicy beans and melted cheese. Perfect for autumn evenings!

Thai Green curry paste spices up the most blandest of vegetables to make a great main or side dish. Perfect with coconut rice!

Perfect for Christmas presents, this DIY rhubarb vodka is easy to make and is ready in just a few weeks!

An Indian inspired veggie club sandwich, complete with flatbreads and curried aubergine.

A perfect tart for autumn, but great at any time of year to use up pears that are a little past their best!

This delicious Indonesian salad with a peanut sauce is great for a light lunch.

Crispy, spicy cauliflower – perfect as a snack or a side! (If you think you don’t like cauliflower, think again!)

A colourful, fruity salad perfect for summer lunches and BBQs!

Yes, you can eat them! They’re a little bit like cabbage and great roasted with a little oil and salt.

Carrot and parsnip tart, made lighter and more spring-like by salad leaves and a carrot top salsa verde.

This creamy, vegan, wild garlic dip is the perfect accompaniment to these baked, purple potato wedges.

Soft, gooey aubergines, roasted in the oven and served with spicy Mexican rice and spring greens.

Yes, banana skins are edible! And these crispy-fried skins are great as a topping for sweet potato mash or to go alongside a curry.

No, I haven’t lost my mind. Banana peels are edible! And they taste great in a curry. A great dish for reducing food waste!

These melt-in-your-mouth aubergines with a chilli-lime marinade are perfect with rice, guacamole and fresh coriander.

Covered in garlic oil, these hasselback potatoes are bursting with flavour and begging to be eaten!

Just three ingredients needed to make this delicious side – carrots, garlic oil, and salt.

This tangy curry uses the peel of blood oranges, making it a great dish to help reduce food waste.

Roasted sprouts are a game-changer. Crispy on the outside & gooey on the inside, these are great as a side or as a healthy snack.