Tormenta negra
Spanish for ‘black storm’, this is a take on the classic dark and stormy cocktail
Quick Pickled Irish Vegetable Salad
This salad can be on the table in 20 minutes and yet has the wonderful tanginess of pickled red onions. Once you’ve made a batch, they will keep for up to 3 weeks in the fridge and can be added to other salads, seared meats or even a sandwich to perk it up.
Smoky Tomato Soup
This is the perfect recipe when tomatoes are in season and plentiful! It is also a great way to use up tomatoes that are slightly overripe as roasting in the oven intensifies the flavours.
Beetroot bucatini
Be amazed at how the beetroot turns the pasta a majestic ruby red in this creamy, vibrant dish. It’s enough to convince anyone that beetroot is incredible. Add the sauce to anything from salads to pizza to pasta
Vegetarian moussaka
Leave out the lamb and serve up a veggie take on this classic Greek recipe. It's packed with lentils, sweet potato, aubergine and fragrant spices with a creamy cheese topping
Vegetarian quesadillas
Have a pack of flour tortilla wraps knocking about in your storecupboard? Sandwich them with a cheesy bean filling and griddle to make these meat-free quesadillas
Vegetarian wellington
Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration
Vegetarian lasagne
Make our easy vegetable lasagne using just a few ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them
Vegan Christmas cookies
Bake these vegan Christmas cookies packed with pistachios and cranberries. Fill your biscuit tin with them for whenever you have guests in over the festive season
Festive negroni
Give the popular Italian cocktail Negroni a Christmassy twist with cinnamon, star anise and bay leaves. Serve over ice and drink a toast to the new year