Vegan

This salad by Gelf Alderson from River Cottage Great Salads book is all about the crisp crunch of the fennel and celery, and the way these big bold flavours are tamed by the creamy almond dressing….

This recipe by Gelf Alderson from River Cottage Great Salads was inspired by a lunch concocted from some leftover takeaway…

This recipe by Gelf Alderson is taken from River Cottage Great Salads. I couldn’t write a book about salads without…

Traditional hummus is made with chickpeas, but at River Cottage, we love making dippable purées with fresh vegetables—even better when they’re leftovers!…

This richly spiced combination of squash, tomatoes and pulses is based around a traditional Moroccan recipe, harira. That dish is actually a soup but, whenever I make it, I find myself veering towards such a thick and chunky texture that ‘stew’ seems a more appropriate description. It hardly matters – it’s a delicious, belly-filling, one-pot dish….

This roasted cauliflower recipe pairs perfectly with a creamy Puy lentil purée. Seasoned and roasted to perfection, it’s a satisfying and wholesome dish for any occasion….

Jam-packed with fresh leafy veg, this vividly coloured soup takes all of 10 minutes to make. The rice cake finish is a great trick for making a smooth velvety soup – and one you will use again and again when improvising your own soups….

A delicious starter or snack, great for dinner parties….

The warming hint of star anise within Chinese five-spice powder gives this dish character. You can chop and change the vegetables a little depending on what you have to hand – celeriac instead of parsnip, for instance, or shredded cabbage rather than sprouts – but this is a particularly fun way of using Brussels sprouts….