Vegetarian

Our crustless quiche combines gut-friendly Stilton with nutrient-rich eggs, spinach and mushrooms – just a wedge or two for lunch or supper will help to fuel the growth of gut bacteria.

Dhals are popular in Sri Lanka and are usually pretty quick and easy to make. The crispy kale adds a lovely crunch, while the creamy coconut milk helps balance the heat from the fresh and dried chillies.

Roasting beetroot with cumin emphasises its sweet but slightly earthy flavour. Combined with wilted garden greens, caramelised onion and a soft-rind cheese such as Brie (or try a goat’s cheese), you have a heavenly supper on hand.

This veggie risotto is full of summery flavours and best eaten outside in the garden with a glass of wine

A cheesy tear-and-share pastry loaded with pesto, tomato and mozzarella

A vibrant curry that feels both virtuous and indulgent thanks to the velvety spinach, creamy coconut yogurt and crispy tofu. You can speed up prep time by using two packs of ready-to-eat beluga or Puy lentils instead of dried

Chef Rinku Dutt says: ‘I learned this dish on my last trip to Kolkata. It’s lightly spiced and the flavours of the ingredients come through beautifully.’

Give leftover festive veg a second lease of life with this stunning tart. This is a veggie version, but you could add leftover pigs in blankets, shredded turkey and ham or crumbled Stilton too

Make light work of the washing up with this all-in-one vegan stew, which is packed with immunity-boosting ginger, turmeric and sweet potatoes. It’s great for both casual entertaining and batch-cooking