Vegetarian

This is a simple Greek vegetable stew. It’s vegan and super healthy. Serve with hummus and crusty bread to mop up the sauce.

This is my comfort food in winter. There is nothing better than sprinkling sea salt on crispy roast potatoes, straight out of the oven.

This pasta is the ultimate fall comfort food. It’s a creamy mix of pumpkin bechamel, topped with roast pumpkin and pine nuts.

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Peach Tarte Tatin, with notes of caramel, bourbon and sea salt, is a quick dessert for a weeknight or a summer gathering.

Caramelised peaches are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch.

This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.

This week’s recipe comes from guest contributor, Susan Verde. She made this beautiful summer salad with plant-based chef, Alex Burst.

Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!

Hortopita (or green pie) is traditionally made in Greece around Springtime from wild greens. It’s vegan as the Greek community is typically fasting during this time for Lent. It’s like a detox for the body, and allows you to experiment with produce that is in season.

In Greek culture, vegan recipes come from the religious practice of fasting during Lent. This is one of my favourite recipes because it can be made with or without meat, and is brilliant hot or cold.

Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.