vegetarian

A quick chickpea and spinach shakshuka with eggs poached in spiced tomato sauce. One pan, mostly tins, ready in 20 minutes, with lemon wedges and yoghurt if you like.

A 15-minute soba stir-fry with crispy tofu, ginger-garlic sauce and crunchy veg. Quick noodles, big flavour, and a bowl that feels fresh even when you are knackered, properly.

Slow cooker lentil and sweet potato dhal that turns into a thick, cosy bowl while you get on with life. Finish with lemon and coriander, serve with rice or chapatis.

Microwave mug omelette with feta, peas and chives, cooked in short bursts for a soft set. Minimal washing up, quick protein and ideal for breakfast-for-dinner nights, in five minutes flat.

Air fryer cauliflower tacos with crisp edges, smoky spices and a cooling yoghurt slaw. Fast, flexible and surprisingly filling, perfect when you want fun dinner without much effort.

Freezer veggie quinoa chilli with beans, smoky cumin and plenty of veg, cooked in one pot. Portion it up, freeze it, then reheat for fast, filling dinners, easily.

These croquettes with spinach, cheese and nutmeg are creamy, crisp, and delicately spiced, blending fresh greens with béchamel for a lighter take on Spanish comfort food.

These vegetarian mushroom and cheese croquettes are creamy, savoury, and crisp, blending sautéed mushrooms with béchamel and manchego for a comforting Spanish-inspired bite that’s perfect for sharing.

If I had a pound for every time someone told me they missed proper croquettes after giving up gluten, I’d have quite a few bags of potatoes by now. These gluten free croquettes prove you …

A smoky, nutty satay made with tofu and tempeh, marinated in tamarind and sweet soy, grilled, and served with a bold sambal peanut sauce bursting with Indonesian spice.