Exclusive vegetarian spring recipes

Use mint in the salsa verde accompanying this tart because it pairs beautifully with the new potatoes. It makes a stunning dish for a springtime lunch

Celebrate spring with a veggie lasagne made with spinach, peas, asparagus and leeks. Top with pine nuts for added texture

Celebrate wild garlic season with this stunning centrepiece bake made with mozzarella, feta, spring onions, sesame seeds and wild garlic. Enjoy warm or cold

Serve these sticky, spicy potatoes however you like – you can add more vegetables to the rice and eggs or chicken for extra protein.

Serve this easy, comforting dish with or without cheese

Rustle up an easy veggie dinner with our crispy halloumi burgers served in ciabatta buns with a punchy red pepper salsa and a side order of potato wedges

Discover a new way to enjoy seasonal asparagus – teaming it with creamy paneer and basic spices highlights the unique flavour

Make these pizzas for lunch with a spinach, garlic, parmesan and egg topping. They take a little effort as the dough is homemade, but are well worth it

Let Texas meet Mexico in this Middle Eastern-style brunch. Leave out the eggs for a really quick vegan chilli that you can use to fill burritos or tacos

Add the umami taste of miso to leek and potato soup to take it to new flavour levels. Enjoy for lunch or supper with our sesame and cheese dunkers on the side

Bake these easy pizzettes for two, or multiply the recipe to serve more. They're topped with homemade pesto, plus halloumi, capers and honey

Use up stale sourdough and rustle up this panzanella salad with eggs, asparagus, radishes, apple and shavings of pecorino. It's a vibrant springtime salad

This bean-based burrito blends the cuisines of Mexico and southwestern US. Add bacon, chorizo or pickled jalapeños, if you like

Be sure to add the chickpea topping to this chipotle soup – it boosts the flavour and adds crunchy texture, too. Enjoy with crusty bread or tortilla chips

Try this dish as an option for Pancake Day - it will mean nobody’s stuck flipping pancakes. Buckwheat flour adds nutty flavour, but you can use plain flour

Showcase new potatoes in a creamy, spicy sauce – the coconut milk caramelises with the potatoes, creating depth of flavour. It's great with paratha or rice

The success of this platter comes from fire cooking – crisp pittas, soft olives and charred chillies are served over creamy yogurt and topped with a fiery dressing

A delicious vegan snack, these pakora deliver crunch and a mild spicy flavour — they’re made with padron peppers but you can use hotter chillies if you prefer

Do something different on Shrove Tuesday — our kimchi, cheese and spinach filling packs a real punch

Try baked feta nestled in a butter bean and tomato ragu for an easy meal for two. Scatter over walnuts and a drizzle of honey to serve plus crusty bread

Keep a stash of these pinto bean and sweet potato quesadillas in the freezer for quick lunches or speedy after-school dinners. Simply pan-fry to heat through

Try the hasselback technique on butternut squash to allow all the lovely spices in this dish to permeate. Soak up the rich curry sauce with fluffy rice or naan

Use black beans to make a mole, a rich, smoky Mexican sauce made with chillies, spices, nuts and seeds. Use it as a filling for tacos, jackets or quesadillas

Tuck into this soup that's like a hug in a bowl, packed with earthy flavours. Don’t skip the onions and tahini yogurt – they balance everything beautifully