Vegetarian and Vegan

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a great vegetarian recipe. Serve on toast or in a baked potato.

A savoury rice dish that can be eaten hot or cold. It makes a sustaining and filling vegan/vegetarian main course.

Sweet and sticky onion marmalade that is delicious with a plate of cheese or with a smooth chicken liver pate.

The perfect way to use up the flesh of pumpkins or squashes. Substitute carrots for other root veg if you fancy. This recipe also makes a good sauce for gnocchi and goes well with a grating of Parmesan cheese.

The sweet flesh of squash and pumpkin works so well with blue cheese of any type. Perhaps not strictly a pizza but delicious. Use crusty bread for bases if you don't have time to make a dough. Try different cheese to replace the goats cheese. Experiment!

A delicious vegetarian pie which can be served with a dill flavoured béchamel sauce. Use shortcrust pastry or make a quick puff pastry topped pie (buy ready rolled puff pastry) Cook the cabbage filling, place in a dish and top with a puff pastry lid.  Creme fraiche can be added to the pie filling for a creamier finish.

A savoury souffle is not as hard as it looks and can turn very economical ingredients into a luxurious dish. For a perfectly fluffy and towering souffle, remember no peeking while it's cooking. Put it in the oven (don't slam the door or you'll knock the air out) and patiently wait for the cooking time to elapse. Experiment by using different cheeses and swap spinach for mushrooms, cooked leeks, roasted peppers or anything else you fancy.

Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.