Chestnut, Mushroom and Cranberry Tart

Marinaded Tofu with a Tomato and Aubergine Sauce

Orange Bulgur with Roasted Vegetables (TM5)

Salt Cod with Spinach and Chickpeas

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Portuguese Leeks

Carrot and Peanut Bake

Mushroom Stroganoff with Parsnip and Leek Purée

Stuffed Butternut Squash with Feta

Warm Salad with Lentils, Cauliflower and Beans

Mushroom Parmentier

Broccoli and Oat Crumble with Vegan Cheese