A brilliant side for a roast dinner, this Jerusalem artichoke gratin is a great use of seasonal vegetables. Deliciously thick and creamy.

In this easy ratatouille recipe, aubergines, peppers and courgettes are oven-roasted before being added to a slow-cooked tomato sauce.

Nourishing, warming and delicious, this buckwheat, cauliflower and chickpea salad is a satisfying vegan meal.

You need just three simple ingredients – sweet potato purée, flour and water – to make homemade vegan sweet potato flatbread.

This is the quickest, easiest and most delicious way to cook Brussels sprouts. A tasty Christmas side that’s suitable for vegans.