West Indian spiced aubergine curry

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Super-green mac ‘n’ cheese

Revamp mac ‘n’ cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. It has all the flavour of the classic dish, but with added nutrients

Vegan pesto

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

Greek feta traybake

Make this Greek-inspired traybake with feta, olives, pitta bread and tomatoes for an easy midweek meal, then use the leftovers for lunch the next day

Cavolo nero, mushroom, potato & fontina strudel

Impress with this cavolo nero, mushroom, potato and fontina strudel encased in golden filo pastry. If you don't have fontina, comté or gruyère also work well

Purple sprouting broccoli, jersey royal, burrata & anchovy salad

Make purple spouting broccoli centre stage in this potato salad, with burrata and anchovies. Top with breadcrumbs and enjoy as a side dish or main course 

Cheesy green veg gratin

Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour

Charred courgette, lemon & goat’s cheese galette

Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping

Easy ratatouille with poached eggs

This gutsy one-pot can mostly be prepared in advance – just crack in the eggs at the end

Macaroni cheese with veg

Boost the veg in this family favourite – top spinach and cherry tomatoes with creamy mac 'n' cheese for a dinner that's rich in calcium and fibre