Peppers with artichoke stuffing
 Stuffed smoky-flavoured peppers make perfect lidded pots to fill with a mouth-watering artichoke, onion and macaroni stuffing. The addition of Greek fetta cheese continues the Mediterranean theme. |
 Peppers with artichoke stuffing |
Layered pease pudding
 Green split dried peas and the milder yellow variety make up the contrasting layers in this adaptation of a traditional warming winter dish. |
 Layered pease pudding |
Lentil, split pea and nut rissoles
cilantro, garlic and toasted filberts give a tempting aroma to this version of a vegetarian favourite. Crisp and brown outside, chewy within, these rissoles make a satisfying dish. |
 Lentil, split pea and nut rissoles |
Vegetable lasagne
The generous amount of garlic used in the sauce does not give an extravagantly garlicky flavour, but Serves to intensify the taste of the vegetables in this variation on a filling pasta favourite. |
 Vegetable lasagne |
Lentil dhal and spiced cabbage
In India and Southeast Asia dhal, a spiced puree of lentils or beans may be an accompaniment or, as here, the focus of a meal. Serve it with rice to improve the quality of protein in the lentils. |
 Lentil dhal and spiced cabbage |
Lentil and potato stew
Whole button onions add a hint of sweetness to this warming winter stew, thickened and coloured by the lentils which absorb its hearty flavour as they swell. |
 Lentil and potato stew |
Cheese, Rice and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rice and Vegetable Strudel |
Curried vegetables with cucumber sauce
Yoghurt is often served plain as foil to searing curries in the Middle East and Asia. It is especially refreshing when, as in this dish, it is combined with cucumber to make an Indian-style 'raita'. |
 Curried vegetables with cucumber sauce |
Creamy Spinach Puree
Creme fraiche, the thick French soured cream, or béchamel sauce usually gives this spinach recipe its creamy richness, but try this quick, light alternative. |
 Creamy Spinach Puree |
Chilli with rice
This substantial dish combines sweet peppers and tomatoes with fiery chilli and cayenne pepper to make a sauce for fibre-rich lentils, beans and chickpeas. |
 Chilli with rice |
Zucchini and carrot quiche
 The extra care needed to make the case and filling are amply rewarded by this quiche with its delicately flavoured filling set in a crisp, light crust of rice. |
 Zucchini and carrot quiche |
Cheese And Spinach Flan #2
This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese And Spinach Flan #2 |
Cabbage noodle casserole
Crinkly, crisp shreds of savoy cabbage give a lively flavour, colour and texture to this casserole, which is moistened by a smooth yoghurt sauce flavoured with white wine and caraway and celery seeds. |
 Cabbage noodle casserole |
Broccoli and Cheddar souffle
Firm morsels of steamed broccoli make a well-favoured addition in this fluffy souffle. Their slightly peppery taste is intensified by mustard and cayenne pepper. |
 Broccoli and Cheddar souffle |
Pizza with three pepper topping
A combination of brown and white flours produces a plump, puffy pizza base with a nutty, wholesome flavour. Red, yellow and green pepper rings make a colourful and intricate topping to stud with savoury
pieces of olive. A thick, spicy tomato sau |
 Pizza with three pepper topping |
Falafel in pitta bread
A speciality of Middle Eastern cookery, spicy chickpea patties served with crisp salad in pockets of pitta bread are filling and easy to make. |
 Falafel in pitta bread |
Cottage cheese and basil quiche
Cottage cheese gives a beautifully light texture to this quiche, while pungent fresh basil creates an irresistible aroma. |
 Cottage cheese and basil quiche |
Spinach ring with white bean sauce
A creamy sauce combined with dark green spinach creates this attractive ring. Egg whites fluff it into a light and airy partner for a rich white-bean puree. |
 Spinach ring with white bean sauce |
Cheese and vegetable pudding
Layers of whole wheat bread triangles and a brilliantly coloured medley of crunchy chopped vegetables give body to this savoury cheese custard. |
 Cheese and vegetable pudding |
Fennel and potato hotpot
A tomato and cucumber salad dressed with lemon juice makes a sharp contrast to the mild aniseed flavour of the fennel. |
 Fennel and potato hotpot |
Lentil cottage pie
Cabbage steamed with fennel seeds makes a crunchy contrast to the pies. You can make one large pie instead of individual ones.. |
 Lentil cottage pie |
Cheese and potato pie
The concentrated flavours of Gruyere and scallions make a piquant contrast to the gentle taste of fresh ricotta in this warming pie. |
 Cheese and potato pie |
Spiced vegetable stew with couscous
This highly spiced dish, reminiscent of traditional North African dishes, is served on a fluffy bed of couscous, granules made from wheat. |
 Spiced vegetable stew with couscous |
Nut roast
Sunflower seeds give a crunchy topping to this moist and chewy roast of mixed nuts and vegetables, which is bound with eggs and easy to make. |
 Nut roast |
Gougere ring filled with ratatouille
 Airy choux pastry flavoured with cheese is used for gougeres. Here this French delicacy from Burgundy is made into a ring to hold a colourful ratatouille. |
 Gougere ring filled with ratatouille |
Carrot and rice terrine
Plump, firm brown rice, chewy, aromatic wild rice and tender, sweet carrots combine in a terrine enriched with walnuts and the savour of mature cheese. |
 Carrot and rice terrine |
Noodle and tofu stir fry
Tofu, a mild, cheese-like curd made from soya beans, soaks up the flavours of the Orient in this medley of crisp vegetables, soft noodles and sharp sauce, |
 Noodle and tofu stir fry |
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