“Chaat” means ‘to taste’ in Hindi and is a common name for a popular street food. It is typically made with aloo (potato) or chana (chickpea). It is served on or mixed into a refreshing kachumber salad and topped with zingy coriander chutney and sev (gram flour sticks as found in Bombay mix).
Beautiful beetroot and black bean burger that you can customise with your favourite toppings.
Fresh, tasty and ideal for using beans, peas or whatever other seasonal green vegetables are available!
This flavourful and warming Wellington is bursting with nutritious lentils, everyday veg and fragrant spices!
This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings.
Camembert is a warming dip for a crusty bread or vegetables that makes a great starter during the winter months. Try this cashew camembert and make your own!
Crisp golden pastry encases a thick meaty filling in this delicious Christmas mushroom log – a show-stopping dish for a festive table.
These vanilla Christmas cookies are popular in many European countries and go by various traditional names, such as Vanillekipferl in Austria, Vaniljekranse in Denmark, and Qurabiya in Greece. This recipe shows you how to make easy and delicious vanilla cookies without eggs or butter.
This recipe is inspired by the Eastern European vegetarian Christmas Eve traditions and it marries elements of both Slavic and Ashkenazi recipes.
These garlic pinwheels are the perfect hand-held snack for Bonfire Night or alongside other dishes.
Burfi (or barfi) are small square fudge-like sweets that are popular during Diwali. This plant-based version uses ground coconut for creaminess instead of cream or butter. The mango gives it colour, sweetness and - most importantly - flavour. It wouldn’t be a South Asian festival without burfi!
Masala chai is a spiced milky tea brewed with a blend of spices. Across the Indian sub-continent, you will find chaiwala’s making this iconic drink.
Green lentils are key here: once cooked, they lend a heartier texture to the pâté than brown lentils would. Flavoured with fresh herbs, lemon juice, and a splash of brandy, it is delicious spread on toast or crackers.
This nut-free nut roast, bursting with umami flavours, is actually made with seeds which are more affordable. This next-level roast is topped with a mixture of sliced parsnips and cranberry sauce. If you want to make a nut roast, feel free to substitute the seeds for nuts of any variety.
A pinni is an Indian snack traditionally eaten in the winter months, they’re packed full of flavour and nutrition and are great for an energy boost.
Traditionally eaten during the Jewish festival of Chanukah, these crispy, golden, potato fritters are great for parties and family gatherings.
Find a home for seeds from your pumpkins, with Hubbub's delicious pumpkin seed pesto. It's not just thrifty, it's tasty and is an amazing food waste buster.
If you love a bean burger, you'll be delighted with this recipe - especially as it only takes a few minutes.
In Britain we tend to put our dried fruits and spices into cakes, puddings and mince pies. This recipe for a Christmas bread from Andrew Whitley deserves to become a seasonal classic.
This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process.
This holiday season, as you gather around the table with your loved ones, we invite you to explore the flavours of Nigeria.
This recipe works both with pan fried chickpeas and with baked ones. They are the perfect topping for a salad.
As a bit of festive inspiration, this is a simple alternative to a mince pie with this Streusel recipe.
This Thai pumpkin soup is an easy autumn warmer. It's a great way to use up the flesh from pumpkins around Halloween. You can go as spicy as you like by changing the amount of Thai red curry paste you use.