Beet & caramelised onion tart - 1 hour and 20 minutes

Ingredients 175g wholemeal flour 100g porridge oats 100g butter 100g grated carrots 3 large onions , sliced 3 medium beetroot , peeled and grated 3 medium eggs 250ml milk (either cow's, goat's or oat milk) Method 1) Heat oven to 180C/160C fan/gas 4. 2) Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. 3) Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill. 4) Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. 5) Place the beetroot in the pastry case and cover with the onions. 6) Whisk the eggs and milk together, season and pour over the onions and beetroot. 7) Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

Lentil rag - 1 hour and 30 minutes

Ingredients 3 tbsp olive oil 2 onions , finely chopped 3 carrots , finely chopped 3 celery sticks, finely chopped 3 garlic cloves , crushed 500g bag dried red lentils 2 x 400g cans chopped tomatoes 2 tbsp tomato pure 2 tsp each dried oregano and thyme 3 bay leaves 1l vegetable stock 500g spaghetti , plus Parmesan or vegetarian cheese, grated, to serve Method 1) Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. 2) Cook gently for 15-20 mins until everything is softened. 3) Stir in the lentils, chopped tomatoes, tomato pure, herbs and stock. 4) Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season. 5) If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. 6) Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. 7)Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Shallot tarte tatin with goat's cheese - 1 hour and 25 minutes

Ingredients 600g shallots 2 tbsp olive oil 25g butter 4 tbsp balsamic vinegar 2 tbsp demerara or soft light brown sugar 4 thyme sprigs 375g sheet puff pastry 100g-140g goat's cheese , sliced into rounds (we used 140g) Method 1) Heat oven to 200C/180C fan/gas 6. 2) Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel. 3) Heat the oil and butter in a frying pan then add the shallots and fry gently for 10-15 mins until softened and lightly browned. 4) Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season. 5) Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. 6) Tip in the shallots with all their sticky juices. 7) Roll out the pastry until it's big enough to cut out a roughly 26cm circle and then lift the pastry circle onto the shallots, tucking the edges down the inside of the pan. 9) Bake for 25-30 mins until pastry is golden. 10) Leave tart for 5 mins to settle, then turn out of the tin and dot with rounds of goat's cheese and slice into wedges.

Spring green fattoush - 50 minutes

Ingredients 500g broad beans , frozen or fresh 1 cucumber 3 wholemeal pitta breads zest and juice 1 lemon 4 tbsp olive oil 1 tsp caster sugar 20g bunch mint , smaller leaves picked, rest very roughly chopped 20g bunch flat-leaf parsley , very roughly chopped

small bunch chives , snipped 170g feta cheese , crumbled Method 1) First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 23 mins until just tender. 2) Drain, rinse with cold water to cool, then drain again. 3) Pod the beans from their skins into a large mixing bowl, discard the skins. 4) Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. 5) Split the pittas so you have 6 thin circles of bread, then toast. 6) Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. 7) Pour over the beans and cucumber, add all the herbs and toss together. 8) Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. 9) Toss together very gently - hands are best - then pile onto a platter to serve.

Crispy Greek-style pie - 40 minutes

Ingredients 200g bag spinach leaves 175g jar sundried tomatoes in oil 100g feta cheese , crumbled 2 eggs 250g pack filo pastry Method 1) Put the spinach into a large pan and pour over a couple tbsp water, then cook until just wilted. 2) Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. 3) Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well. 4) Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. 5) Take a sheet of pastry and brush liberally with some of the sundried tomato oil. 6) Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. 7) Brush oil on another piece of pastry and place in the tin, just a little further round. 8) Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. 9) Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil. 10) Heat oven to 180C/fan 160C/gas 4 and cook the pie for 30 mins until the pastry is crisp and golden brown. 11) Remove from the cake tin, slice into wedges and serve with salad.

Italian Crespelle - 30 to 60 minutes

Ingredients 75g plain flour 2 large free-range eggs 200ml milk 2 tbsp olive oil plus extra 1 onion, chopped 1 garlic clove, crushed 350g fresh leaf spinach 250g tub veggie ricotta 50g finely grated vegetarian Parmesan style cheese 1/2 tsp grated nutmeg 345g tomato pasta sauce Method 1) Whisk flour, a pinch of salt and eggs with add half the milk. Add the remaining milk and whisk. Pour into a jug. 2) Heat a lightly oiled 20cm frying pan until hot. Pour in a little batter and tilt pan to spread it evenly. 3) Cook for two mins then flip and cook for 1-2 mins. Make 7 more. 4) Saut onion until soft, add garlic and spinach and squash down into the pan. Wilt. 5) Preheat oven to 200C/400F/Gas 6. 6) Drain the spinach and mix in ricotta, half the hard cheese, nutmeg and plenty of salt and pepper. 7) Spoon filling down middle of each pancake. Fold the sides in, then roll up. 8) Place seam side down in an ovenproof dish, top with the sauce and cheese and bake for 20 mins.

Eggy Bread and Vegetable Cobbler - 30 to 60 minutes

Ingredients 1 red onion, cut into wedges 225g mushrooms, halved 2 medium courgettes, sliced 2 tbsp olive oil1 garlic clove, crushed 8-10 slices baguette or French bread 6 large free-range British Lion eggs 3 tbsp milk 1 tsp dried mixed herbs

50g vegetarian Cheddar, grated Method 1) Preheat oven to 220C/425F/Gas 6. 2) Toss the onions, mushrooms and courgettes in oil, put in an ovenproof dish and roast for 20 mins. 3) Stir in the garlic and set aside. 4) In a shallow dish, beat the eggs with the milk, herbs and seasoning. 5) Add the bread, soak for a minute or two, then turn over and soak again. 6) Use to top the vegetables and add remaining egg. 7) Sprinkle over the cheese and bake for a further 15-20 mins or until brown and crisp.

Jerusalem artichoke and mushroom pithivier - 1 hour 10 minutes

Ingredients 350 g jerusalem artichokes, peeled and sliced thinly (2-3 mm thick) 75 g shallots, finely sliced 1 tbsp olive oil 175 g chestnut mushrooms, sliced tsp rosemary, chopped 125 ml vegetarian red wine 250 g canned chopped tomatoes 1 tbsp tomato pure 100 g cooked Puy lentils 500 g vegetarian puff pastry 1 medium egg, (or 1 tbsp soya flour mixed with a little water to glaze for vegans) Method 1) Preheat the oven to 200C/gas 6. 2) Saute the Jerusalem artichokes and shallots in the olive oil until softened and slightly golden (about 15 minutes). 3) Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. 4) Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils. 5) Roll the pastry sheets into two circles about 3mm thick, one 26cm diameter and one 22cm. 6) Place the smaller on a baking sheet and top with the filling, leaving a 2cm border. 7) Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork. 8) Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 25 minutes until puffed and golden.