This spiced berry jam works a treat on toast or with savoury dishes. Try serving it with a festive (nut)roast or offer it as the perfect gift for a cheese loving friend. It’s quick and easy to make. Enjoy!

A delicious recipe for pickling vegetables in vinegar to preserve them. Perfect to give as a gift or for saving veg until you fancy eating something extra tasty. Most piccalilli recipes we’ve seen are missing a treat by not using the leaves and stem of the cauliflower. If you don’t have a certain vegetable think about the flavour and texture of it and then add in something you do have.

This cottage pie is packed with plant-based proteins such as potatoes and lentils. It's the perfect high-protein but meat-free way to do classic British comfort food.

This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves.

This delicious vegetable curry is a great way to use up leftover veggies. Throw anything into it, and remember softer veggies require less cooking. It also goes great in samosas or made in to a pie.

In this quick, affordable and delicious tray bake we’ve teamed aubergine up with some other seasonal favourites with tomatoes and basil.

This creamy Potato Ishtoo is a great way to use up any fresh coconut milk you may have left over to make a comforting dish.

This dish is inspired by the flavours of the colder months in the year. Using few ingredients this is asuper easy meal to put together.

This recipe makes a few ingredients go a long way, you may like it even if you dislike baked beans…

This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.

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This is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.

This dairy free Middle Eastern bread salad is full of colour, freshness and a little crunch. Unlikely to make you fat, no matter what the name might suggest.

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Copy from recipe intro

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.

This summer greens filo pie is a great way of using summer greens, spinach works well in early summer, kale is a great addition as we head towards autumn.

Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.

This delicious courgette fritter recipe is amazingly delicious for a light lunch, served with a minty creme fraiche.