COVER
ABOUT THE BOOK
ABOUT THE AUTHOR
TITLE PAGE
INTRODUCTION
NOTES & CONVERSION TABLES
Soups, Salads & Snacks
Spinach, sage & potato soup
Cauliflower & apple soup
Springtime minestrone
Curried squash, lentil & coconut soup
Tomato & rice soup
Celeriac salad with Parmesan, walnuts & parsley
Hot mushroom & kumquat salad
Two-cheese salad with croutons
English garden salad
Feta & griddled peach salad
Goat’s cheese salad
Roasted beetroot & egg salad
Feta & flageolet salad
Quinoa, squash & broccoli salad
Greek pasta salad
Beetroot & tzatziki sandwich
Blue cheese, butternut & barley salad with maple walnuts
Halloumi & tomato pitta
Lighter nachos
Broccoli & poached egg toasts
Olive & ricotta pâté
Light Meals
Mushroom fajitas with avocado houmous
Stir-fried salad with almonds
Vegetable-blini stacks
Feta & semi-dried tomato omelette
Spicy vegetable chapatti wraps
Rösti with egg & onions
Tex-Mex beans on toast
Souffléd avocado pmelette
Lentil & sweet-potato curry
Smoky sweet-potato & bean cakes with citrus salad
Stuffed mushroom bruschettas
Spicy Moroccan eggs
Cheese & chutney melts
Herby stuffed mushrooms
Bhaji frittata
Mushroom & pepper melts
Stilton & walnut tart
Fattoush
Pasta, Rice & Noodles
Spaghetti Genovese
Pasta with flageolet beans
Roasted-pepper linguine with crisp crumbs
Spicy cauliflower pasta
Peanut noodles with coriander-omelette ribbons
Ravioli with pumpkin
Roasted squash, shallot, spinach & ricotta pasta
Cheese & tomato cannelloni
Fiorentina baked pasta
Gnocchi with broad beans
Leek & mushroom risotto
Ravioli with artichokes, leek & lemon
Easy pesto lasagne
Spicy nasi goreng
Spaghetti with fresh tomato sauce
Tofu chow mein
Baked asparagus risotto
Main Courses
Lemon & mint aubergine tagine with almond couscous
Halloumi & pepper kebabs with lemony cabbage salad
South Indian egg curry
Potato & onion tart
Chickpea fritters with courgette salad
Indian chickpea salad
Griddled vegetable & feta tart
Aubergines with goat’s cheese
Sri Lankan runner-bean curry
Creamy polenta & mushroom ragout
Veggie moussaka
Blue cheese vegetable gratin
Tomato tarts with roasted garlic & goat’s cheese
Pea & new-potato curry
Red onion, feta & olive tart
Cheesy spring onion tart
Tomato & harissa stew with Cheddar dumplings
Melanzane parmigiana
Mushroom, ricotta & rocket tart
Dairy-Free Dishes
Tuscan salad
Orange & celery salad
Warm red-cabbage salad
Noodle & watercress salad
Cracked wheat & fennel salad
Minty broad-bean pâté
Bagels with griddled vegetables
Vegetable jalfrezi
Walnut & broccoli spaghetti
Pasta with aubergines
Tom yam noodles
Warm crispy-noodle salad
Flageolet bean casserole
Desserts
Peach Melba pots
Cappuccino mousse
Pineapple with rum & raisins
Mascarpone cream with grapes
Cranberry yogurt ice
Strawberry & rhubarb crumble
Saffron rice pudding
Passion-fruit teacup puddings
Tropical-fruit crunch
Almond-nectarine tart
Honeyed nut & pomegranate pots
Gooseberry & elderflower crumble
Apple & blackberry pudding
PICTURE CREDITS
COPYRIGHT
This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the author’s and publisher’s rights and those responsible may be liable in law accordingly.
Version 1.0
Epub ISBN 9781448142774
www.randomhouse.co.uk
10 9 8 7 6 5 4 3 2 1
First published in 2003 by BBC Books, an imprint of Ebury Publishing
A Random House Group Company. This revised edition published 2014.
Recipes © BBC Worldwide 2003
Photographs © BBC Worldwide 2003
Book design © Woodlands Books Ltd 2014
All the recipes contained in this book first appeared in BBC Good Food magazine
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner.
The Random House Group Ltd Reg. No. 954009
Addresses for companies within the Random House Group Ltd can be found at www.randomhouse.co.uk
A CIP catalogue record for this book is available from the British Library.
To buy books by your favourite authors and register for offers visit www.randomhouse.co.uk
Edited by Barney Desmazery
Commissioning Editor: Lizzy Gray
Project Editor: Lizzy Gaisford
Designers: Interstate Creative Partners Ltd
Design Manager: Kathryn Gammon
Production: Alex Goddard
Picture Researcher: Gabby Harrington
ISBN 9781849908689
PICTURE CREDITS
BBC Good Food magazine and BBC Books would like to thank the following people for providing photos. While every effort has been made to trace and acknowledge all photographers, we should like to apologise should there be any errors or omissions.
Chris Alack p159, p181, p203; Marie-Louise Avery p103; Iain Bagwell p89; Clive Bozzard-Hill p31, p63, p199; Peter Cassidy p49, p97, p205, p211; Ken Field p51, p109, p115; Will Heap p59, p87, p131, p141, p155; Dave King p189; Richard Kolker p23, p41, p119; Adrian Lawrence p101; Gareth Morgans p15, p127; David Munns p25, p21, p47, p65, p69, p157, p197, p201, p207; Myles New p61, p117, p125, p147; Thomas Odulate p153, p193; Stuart Ovenden p17, p139, p187; Lis Parsons p121; William Reavell p11, p107, p133, p137, p151, p169, p183, p191, p195; Howard Shooter p29, Simon Smith p99; Roger Stowell p27, p35, p39, p111, p145; Sam Stowell p13, p19, p33, p37, p45, p71, p75, p81, p83, p93, p113, p123, p135, p143, p161, p171, p175, p209; Rob Streeter p53; Mark Thompson p129; Trevor Vaughan p57, p67, p77, p105, p185; Philip Webb p43, p149; Simon Wheeler p73, p85; Frank Wieder p63, p79, p91, p95, p179; BBC Worldwide p55, p173, p177
All the recipes in this book were created by the editorial team at Good Food and by regular contributors to BBC Magazines.
Whether you’re a lifelong devotee or someone who wants a change for one night, there’s much more to veggie cooking than a cheese omelette or a mushroom risotto. Vegetarian food should be a celebration of global flavours and seasonal ingredients and in this revised and updated edition we have the perfect collection of delicious recipes that prove that fact. It’s got all those simple-but-delectable vegetarian recipes you always wish you had up your sleeve. We think you’ll find it invaluable whatever the occasion, with ideas on light snacks, mains and puds, plus the trickiest dishes of all – dairy-free.
All the recipes have been tested in the Good Food kitchen, guaranteeing you success every time. They’re also well balanced and come with a nutritional breakdown so you can keep track of the calorie, fat and salt content.
As always, our recipes make the most of vegetables in season plus good use of storecupboard and frozen vegetables, which count towards your five-a-day recommended portions of fruit and vegetables. So, not only will you wow family and friends with fabulous food, like Melanzane parmigiana pictured above (see here for the recipe), they’ll be getting healthy, balanced meals into the bargain.
Orlando Murrin
BBC Good Food Magazine
• Eggs are large in the UK and Australia and extra large in America unless stated.
• Wash fresh produce before preparation.
• Recipes contain nutritional analyses for ‘sugar’, which means the total sugar content including all natural sugars in the ingredients, unless otherwise stated.
• All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.
• Cup measurements, which are used in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.
Good Food is concerned about sustainable sourcing and animal welfare. Where possible, humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.
Spoon measurements are level unless otherwise specified.
• 1 teaspoon (tsp) = 5ml
• 1 tablespoon (tbsp) = 15ml
• 1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)
Spinach, sage & potato soup
Cauliflower & apple soup
Springtime minestrone
Curried squash, lentil & coconut soup
Tomato & rice soup
Celeriac salad with parmesan, walnuts & parsley
Hot mushroom & kumquat salad
Two-cheese salad with croutons
English garden salad
Feta & griddled peach salad
Goat’s cheese salad
Roasted beetroot & egg salad
Feta & flageolet salad
Quinoa, squash & broccoli salad
Greek pasta salad
Beetroot & tzatziki sandwich
Blue cheese, butternut & barley salad with maple walnuts
Halloumi & tomato pitta
Lighter nachos
Broccoli & poached egg toasts
Olive & ricotta pâté
A velvety smooth soup with a dramatic colour but gentle flavour.
40 minutes 
4
1 Melt the butter in a large pan and fry the onions for 5–6 minutes over a low heat until softened slightly. Add the garlic, sage and potatoes, cover and cook over a very low heat for 10 minutes.
2 Stir in the stock, bring to the boil and cook for 5 minutes. Add the spinach and cook for 2 minutes. Transfer the mixture to a food processor or blender and whizz until smooth (you may need to do this in batches).
3 Return the soup to the pan and heat gently until warmed. Season to taste and serve with a spoonful of crème fraîche, if using, garnished with the extra sage.
PER SERVING 265 kcals, protein 7g, carbs 28g, fat 14g, sat fat 9g, fibre 4g, sugar none, salt 1.67g
Take two classic British ingredients and whip up a big batch of this comforting soup to feed a crowd or to eat throughout the week.
30 minutes 8
1 Melt the butter in a pan, add the onions and fry gently until softened. Add the cauliflower and chopped apple, and fry for 5 minutes. Add the stock cubes and milk, and bring to the boil, then reduce to a simmer and cook for 5 minutes, or until the cauliflower and apples are tender.
2 Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen for up to 3 months, just defrost and reheat to serve). Divide into bowls and swirl 1 tablespoon of the cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.
PER SERVING 284 kcals, protein 15g, carbs 27g, fat 13g, sat fat 8g, fibre 7g, sugar 24g, salt 1.1g
This quick soup is made with only five ingredients and makes clever use of leftover cooked pasta.
15 minutes 4
1 Prepare the vegetables, cutting larger veg into bite-sized pieces. Put in a medium-sized pan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 minutes.
2 Stir in the cooked pasta, beans and 1 tablespoon of the pesto. Warm through, then ladle into bowls and top each with an extra drizzle of pesto. Serve with some crusty bread.
PER SERVING 125 kcals, protein 8g, carbs 16g, fat 4g, sat fat 1g, fibre 4g, sugar 3g, salt 0.7g
Make more than you need of this dairy-free, vegan-friendly soup, and you’ll have a filling lunch to take to work the next day.
35 minutes 6