This ultra-refreshing cold soup is perfect for hot summer nights. It’s best served well chilled, so make it ahead if you have the time, then finish with a drizzle of cream. Enjoy with crusty bread on the side
Recipe by Nell Gordon-Hall
This vegan no-cook recipe comes together easily for lunch or a light dinner. Serve with brown rice or grains for a fibre boost
Recipe by Spencer Lengsfield
One serving of this vegan dish provides almost two-thirds of your daily fibre needs thanks to a combo of chickpeas, broccoli and mushrooms. Store the leftovers in the fridge for 3-4 days for high-fibre snacking
Welcome warmer days with this refreshing noodle salad, finished with a nutty tahini dressing. Or prep ahead for a packed lunch the next day
Recipe by Abigail Spooner
Don’t spend money on expensive vinegars when making pickles. White distilled malt vinegar works well with spices, and it won’t cloud the colour if you’re using a heavily pigmented vegetable
Recipe by Nadine Brown
We’ve put a seasonal spin on the Italian bread salad with a colourful medley of root veg. Crumbled feta is a delicious addition if you don’t need it to be vegan
Hunter’s chicken – or chicken chasseur – gets the plant-based treatment, replacing meat with veg and pulses and using a ready-made sauce for speed
The warm, earthy notes of cumin and the sweet, tangy flavour of orange give a boost to this hearty salad. Great eaten warm or cold, try stuffing it into pitta with some cool yogurt and extra fresh herbs
