Roasted red pepper & parsley pesto with penne

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Baked aubergines with cannellini beans

A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

Roasted tomato tart with double-cheese crust

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

Butternut squash casserole

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Artichoke & broad bean tart with watercress pesto

This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated

Glamorgan cheese sausage rolls

These melt in the mouth festive party nibbles provide a tasty alternative for your vegetarian guests – they’re also gluten-free

Italian stuffed courgettes

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

Pea, feta & quinoa spring rolls with roast tomato nam prik

Serve up these vegetarian filo pastry canapés with nam prik – a Thai chilli paste that we’ve mixed with oven-roasted tomatoes to make a dipping sauce

Walnut & stilton orzotto with roasted squash & Port sauce

MasterChef finalist, Alex Rushmer, shows us how to create a show-stopping vegetarian starter for the festive season

Herby pesto, bean & potato pasta

You’ll make this again and again, it’s good for you, low fat and simple to make

Parsnip pancakes with honey & mustard dressing

An impressive vegetarian main bursting with flavour – be sure to fry the pancakes just before serving so they stay crisp

Asparagus & cheese tart

Bring together seasonal British flavours in this springtime quiche