Roasting the pumpkin brings out its natural sweetness in this warming vegetarian risotto.
Big-flavoured,meat-free and cheap to make,this works as a dip served with crunchy toast or as a sauce alongside grilled or roasted ingredients.
A seasonal autumn salad that celebrates figs,and can be given more “main-course energy” with the addition of sliced prosciutto.
Crunchy and fluffy textures meet chutneys,cooling yoghurt and aromatic spices in this oven-free dinner.
Store-bought lasagne sheets are the secret shortcut behind this vegetarian pasta bake. Just add a salad.
Traditionally served with fish and grilled meats,this brilliant capsicum sauce enlivens everything it touches. Make extra sauce so you can freeze some for later.
This big-flavoured sauce comes together in minutes,bringing a burst of sunshine to a simple pasta dish.
Fudgy roasted eggplant adds a little “something something” to this creamy Italian-American pasta dish – roasted eggplants alla vodka.
This easy,flavour-packed salad is delicious served on its own,with crusty bread or alongside grilled meats.
There’s no need to go to the trouble of stuffing pasta shells. Simply cook them with the ingredients they would have been stuffed with.