Vegetarian

This pesto recipe can be made using any greens you have on hand - store-bought or foraged - and is easily whipped up on the road.

Never argue with the kids about not eating their broccoli again! This cheesy bowl of deliciousness is so tasty, while also being packed with tiny trees of nutrition.

The secret to this recipe is to cook your veg low and slow so they impart loads of flavour to your cooked pasta. Use whatever herbs you have to hand – the more the merrier!

This nutritious breakfast is low carb, super filling, and uses both the leaves and the stalks of the spinach – no wastage here!

These delicious crispy potatoes that are much easier to make than they look! The trick is to cut through the potato without slicing all the way through to the bottom; rest your spud on a serving spoon or on two chopsticks as a guide for when to stop slicing.

Autumn is pickling season, and it’s a great way of making use of any vegetables you have in excess. Once you’ve made these you’ll never buy a jar of pickles again!

These three ingredients love each other no matter which way you stack them. Try sticking them on skewers for a tasty vegetarian kebab option, or simply mix together in a salad bowl with your favourite summer salad dressing.

Make it the night before, pop it in a picnic container and watch everyone dive in!

Once you’ve tried these, you’ll be making them as often as you can! Ready in 30-50 minutes (depending on campfire/bbq heat). 

Tempeh gets the deliciously smoky treatment in this healthy take on a traditional Caesar salad, paired with a zingy dressing.

These hearty, comforting dishes from Justine Schofield’s The Slow Cook will warm up your winter. Each can be cooked in a standard oven or slow cooker depending on how much time you have.

These deliciously easy goodies are from Nerys Whelan’s new cookbook, The Keto Chef’s Kitchen. Her recipes are ketogenic, low-carb, sugar-free and gluten-free.