Known to many as the holy grail of fermented foods, sauerkraut can be made simple.
Brunch, lunch or dinner? Kedgeree works for all three. And replacing the rice with cauliflower beefs up the nutrition.
Replacing béchamel sauce with feta and lactose-free yoghurt is the secret to this low-FODMAP vegetarian lasagne.
Roasting most of the vegetables together in the oven for this meal in a bowl keeps the fuss factor to a minimum.
This recipe sneaks a veggie into soaked oats, and the beetroot-raspberry combo is a winner.
Here’s my less laborious spin on aloo gobi: the Indian potato-and-cauliflower dish.