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.
Spiced with wintry warmers like cinnamon and nutmeg, this sweet loaf makes a nutritious breakfast or snack.
This spice-filled soup is warming and super fresh – and can easily be made vegan.