Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter

Carrot and Peanut Bake

Mushroom Stroganoff with Parsnip and Leek Purée

Ricotta, Mint and Courgette Lasagne

Stuffed Butternut Squash with Feta

Warm Salad with Lentils, Cauliflower and Beans

Dahi Wali Macchi (Haddock Baked in Yoghurt)

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

Kale, Potato, Celeriac and Stilton Pie

Broccoli and Oat Crumble with Vegan Cheese