The subtle use of garlic doesn’t overpower the taste of shrimp and mashed potatoes.
These lemony sugar snap peas shine in a simple stir-fry accented with shallots and garlic.
A subtly spiced rice dish, this is based on a classic kedgeree recipe but with extra vegetables to add vitamins. Serve with a side salad.
The easiest appetizer you’ll ever make.
Rainbow chard always looks good on a holiday spread, plus, it has 30 percent of your vitamin A needs.
This side dish pairs wonderfully with any autumn meal.
This Roasted Squash Salad tastes as good as it looks.
This Greek Lima Beans recipe is inspired by the gigantes that are often part of a Greek meze platter. The lima beans are hearty and deep but have a hit of brightness and tang thanks to the dill and feta.
This Mexican Black Beans recipe is great for serving with tortilla chips
Nutty farro is an ancient grain akin to spelt; it’s high in fibre, and a good source of protein and iron.
Star anise, soy and ginger add wonderful flavours to this deliciously tender pork joint casserole, simmered with shallots, carrots and mushrooms. Vegetables and rice noodles cooked in exotic, rich juices make this into a complete meal.
This dish is best started overnight to maximize the rich flavour of the beef and red wine. It’s worth using a good-quality red in the dish – you’ll appreciate the superior flavour.
Grilled Mediterranean vegetables, combined with plump olives and a chili pepper, garlic and lemon dressing, make an exciting topping for polenta.
A wonderfully rich and satisfying dish, this vegetarian version of a classic is a great way to introduce your family to tofu, which is a good source of protein, vitamins and minerals. Serve hot with a tomato salad.
For a really superb pork sandwich, spread a crusty baguette with spiced apple and shallot sauce and pack it with lean roast pork and fresh watercress.
In this salad, chicken is gently poached in stock to give an almost melt-in-the-mouth texture and is then mixed with salad greens and vegetables and topped with a chili’lime dressing.
Mixed seafood combined with white fish, simmered with chunks of potato, tomatoes and some handy frozen vegetables, make a main course soup that is bursting with flavour and goodness. It is delicious served with bread.
A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It’s roasted with a selection of tasty root vegetables and served with a rich gravy, made using the pan juices.
Roasting lamb shanks before slowly braising them removes much of the fat and gives a wonderful flavour, which perfectly complements the fragrant vegetable mix here.