The Mediterranean flavours of ratatouille are made into sausages.
An alternative to a creamy potato salad as it is made with a selection of root vegetables and a yogurt dressing.
A fruit tart with a layer of rhubarb custard curd on a spelt and oat base.
This is spiced sardines in a rich tomato sauce dish.
A lighter take on vegetable rice as broccoli is used instead of rice.
All the goodness of the chicken bones is released into this bone broth soup.
This is a different way to have the mushrooms as it is stuffed with a sweetcorn and kasuri methi mix. Kasuri methi is dried fenugreek leaves.
The beetroot binds the dough together for the oatcakes and no additional liquid is necessary.
Simplicity is the key for this fish bake as it is a one tray bake.