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Twice-baked blue cheese and walnut soufflés

by Becca Spry
Light meals & snacks

Makes 8 soufflés

Prep: <30 mins

Cook: 30-60 mins

Use-it-up vegetable stock

by Liberty Fennell
Other

Makes 2 litres/3½ pints stock

Prep: <30 mins

Cook: >2 hrs

Vegan meatball one-pot pasta

by Dr Rupy Aujla
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Vegan roasted vegetable tart

by Matt Tebbutt
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

Vegan Thai red curry

by Antony Worrall Thompson
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vegetable fajitas

by Sunil Vijayakar
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vegetable paella

by Justine Pattison
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Vegetable pilau rice

by Madhur Jaffrey
Side dishes

Serves 4-6

Prep: <30 mins

Cook: 1-2 hrs

Vegetable stock

by Paul Merrett
Other

1.5l/2 pints 12fl oz

Prep: <30 mins

Cook: 10-30 mins

Waggoners rice

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Watercress soup with garlic croûtons and soft pickled quails’ eggs

by Tom Kerridge
Light meals & snacks

Serves 6

Prep: overnight

Cook: 30-60 mins

Whole roasted sea bass with romesco sauce and potatoes

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Whole steamed sea bream with ginger, citrus and chilli and sticky rice

by James Tanner
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Wild mushroom pilaff

by Anjum Anand
Side dishes

4-6

Prep: 30-60 mins

Cook: 30-60 mins

Yunnan-style grilled sea bass with twice-cooked pork

by Ching-He Huang
Main course

Serves 4

Prep: >2 hrs

Cook: 1-2 hrs

Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing

by Ravinder Bhogal
Light meals & snacks

Serves 4

Prep: 30-60 mins

Cook: none required

Zoe’s jollof

by Zoe Adjonyah
Main course

Serves 6

Prep: <30 mins

Cook: 30-60 mins

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