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Quick & easy vegetarian recipes
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Masala caramel pancakes with pears
Honey butter pretzels
Golden vanilla sparkle star biscuits
Coriander chutney
Coffee & pistachio gelato shake
Vegan steak tacos with pineapple salsa
Silken tofu with broccoli & soy-miso dressing
Curried celeriac slaw
Smashed chickpea & green harissa toasts
Cauliflower & pepper pakoras
St Clement’s posset with strawberry compote
Chargrilled Tenderstem with sesame & ginger
Plum & tomato salad with furikake
Fresh tagliatelle with miso pesto & garlic mushrooms
Chilli cheese sourdough toasties
Warm beetroot, blackberry & goat’s cheese salad
Roasted baby courgettes on strained garlic yogurt
Chocolate banana bread
Pecan millionaire’s shortbread
Garlic & lemon labneh with paprika-tomato salad and pine nut brown butter
The best sweetcorn fritters
Caramelised onion, feta & beetroot couscous
Spicy peanut butter noodle & tofu salad
Black bean & avocado eggs
Zaatar aubergine with tahini
Summer greens & halloumi orzo
Strawberry ice cream sandwiches
Peanut butter & jam pain perdu
Spiced potato & pea fritters with poached eggs
Warm runner bean salad
Potato, radish & cucumber salad
Chargrilled vegetable & asparagus salad with jammy eggs
Mocha creams with amaretti crunch
Raspberry & vanilla swiss roll
Pea ‘guacamole’ with homemade tortilla chips
Garibaldi biscuits
Dal baked eggs with herby yogurt & naan
Blueberry & white chocolate pots
Falafel with quick pickled cabbage & tahini dip
Tikka paneer salad with pink onions & naan
Baked eggs & beans alla puttanesca
Harissa & honey aubergine with Levantine grains and zaatar yogurt
Green salad with fennel & black olives
Baked sweet potatoes with feta, black beans & coriander
Aromatic green pilaf
Chocolate mini egg cake
Kimchi noodles
Cavolo nero with chilli, garlic & walnuts
Turmeric latte cookies
Cucumber & seaweed salad with sesame mustard dressing
Brussels sprouts falafels
Beetroot dal
Beetroot fiorelli with sage butter
Grapefruit & honey pavlovas