Vegetable dish

Roasted potatoes, baby beets and feta

You can also use portobello mushrooms. Large, flat mushrooms have a rich earthy, full-bodied flavour and meaty texture, making them perfect for roasting and barbecuing. They are sometimes misnamed field mushrooms, which are wild mushrooms. Note

You need four bunches of asparagus for this recipe. Note

Serve with mixed green leaf salad. Note

Goes well with grilled lamb or pork chops. Note

Saturated fat and gluten free Note

If baby fennels aren’t available use a large bulb but discard the tough outer leaves. Use a mandolin for thin fennel slices. Note

To reheat leftover bake, preheat oven to 160°C (140°C fan-forced). Cover bake and heat for 10-15 minutes, until heated through. This bake is not suitable to freeze. Note

To reheat, add vegetables to a large saucepan of boiling water and cook for 1 min, until heated through. Toss with butter. Note

Keep the roulade tightly wrapped in baking paper and foil for easy transportation to a picnic. Unwrap and slice just before serving. Note

Budget tip: Use grated cheddar instead of parmesan. Serve with roast pork or chicken. Note

For best results, choose short, thick kumara. To prevent mint from discolouring, shred just before adding to couscous. No microwave? Bake kumara in a preheated oven at 200°C (180°C fan-forced) for 1 hour before filling. Note

For a flavour boost, marinate chicken in balsamic mixture a day ahead. Cover, then refrigerate. You can use red or white wine vinegar instead of balsamic. Flavour will vary. You can use frozen green beans instead of fresh. Note

Add extra chilli for a spicier jam. Note

Use evenly sized potatoes so they cook at the same rate. If using frozen broad beans don’t thaw before cooking. Note

Paneer is used extensively in Indian cooking. You’ll find it in the cheese section. Note

Use cooking oil spray (spray for 30 seconds) on pumpkin instead of vegetable oil. Use brown rice or quinoa instead of barley. Cooking time and price will vary. You can swap pumpkin for kumara (orange sweet potato). Pilaf is best made close to serving time. Note

Using a V-slicer or mandolin makes slicing onions quick and easy. Note

If preferred, use drained corn kernels – these can be tossed in a little oil in a pan. Note

Use this as a meal accompaniment or add some tofu for a great vegetarian dish. Wombok is Chinese cabbage. Note

Sicilian olives are large green olives with a mild salty flavour and a lower oil content than black olives. To remove seeds, press the flat side of a large knife down onto the olive and slam down with the palm of your hand. Note

You can use the same mixture to stuff zucchini, eggplant or small pumpkins. Note

This pilaf is a delicious accompaniment to char-grilled chicken or lamb. Note

This salad can be made at least a day in advance. To char-grill zucchini, slice thinly lengthwise. Spray with oil and cook on a preheated char-grill for 2-3 minutes each side. Toss in a little olive oil if liked. Note

This is delicious as a meal in itself, or you can serve it as a side dish. Note

If liked use mixed antipasto vegetables, in jars or tubs. Note

Add fresh coriander at the end of cooking to retain that delicious fresh coriander flavour and aroma. Note

MAKES 8 Use a vegetable peeler to make carrot ribbons. Note

Light, fresh and healthy, this flavoursome dish is packed full of the goodness of beetroot. Drizzled with a zesty olive oil dressing, it will make a beautiful side dish for your next dinner spread.

For spiced rice, fry 1 teaspoon mustard seeds, 2 crushed cardamom pods and 1/2 teaspoon curry powder in 1 tablespoon oil. Mix in 3 cups cooked jasmine rice and heat through. Note

To save time, you can use any leftover or store-bought roasted vegetables in this recipe. Note

Baby leeks are sweeter and less stringy than the grown-up version. Braising them in this way gives them a beautifully soft texture. Serve alongside your next roast dinner with all the trimmings.

Zucchini flowers wilt and spoil within a day or two. When buying, look for large bright fresh flowers with the green zucchini attached. Store them flat on a tray, covered with a damp towel then wrapped in plastic wrap.

This gnocchi recipe is a little more forgiving that its potato based cousin. Nervous cooks should dive confidently into this spinach and ricotta with sage butter version. The result will be as light and delicate as you could wish for.

A well made hollandaise sauce is irresistible, especially when spooned over fresh, barely cooked asparagus. The trick to a prefect sauce is to whisk vigorously and constantly to prevent the eggs from scrambling.

What better way to get your five-a-day than this colourful and healthy vegetable and ricotta stack. Keep aside a little of the semi-dried tomato pesto and spread it on crusty grilled slices of bread with a drizzle of olive oil.

Sweet potato (or kumara) come in a variety of colours and make a lovely, sweet crisp. The orange version has a slightly different composition to the other varieties and requires a little more frying, so do those separately.

Surprisingly, the humble artichoke is part of the thistle family. Served here topped with chopped pine nuts and fresh chervil, with a tomato vinaigrette, they'll make a sophisticated, mouth-watering appetiser at your next dinner party.

As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

Meet your five-a-day quota and accompany your next roast dinner with these roasted Mediterranean vegetables. A splash of olive oil and some salt is all it takes to bake these babies to perfection.

This baked potato packed with salmon and peas constitutes a great little meal combining all the 4 food groups in one stomach satisfying, kid friendly package. Smoked or tinned salmon works equally well.

These stir-fried greens with mixed mushrooms are deliciously healthy. The unmistakeable Asian flavours lift an otherwise ordinary dish to a tasty and satisfying light lunch or dinner.

Pan frying asparagus intensifies their natural flavour. Serve this delicious asparagus with parmesan dish with lemon wedges, a little plate of butter pats and a pepper grinder.

Whoever said 'life's too short to stuff a mushroom' had never tasted these babies! Big, juicy portobello or field mushrooms stuffed with herbed breadcrumbs and roasted until crisp on top. Delicious.

Make your own stock to transform your stews and soups and dinner dishes. It's really incredibly simple, cost effective and a great way to use up vegetables and vegie scraps.

Simple and phenomenally tasty, these green beans almondine are almost good enough to eat on their own, let alone as a side dish. If you want to mix it up a little, you could add a bunch of asparagus in with the beans.

Bite-sized baby potatoes always make for a delicious side dish, especially when they're tossed in garlic and rosemary. Keep an eye out for new season baby spuds, and make this dish as soon as they appear.

Do you fancy busting out the antioxidants while enjoying a delicious feast? Look no further than these grilled vegetables with ricotta. They'll have your free-radicals shaking in their boots.

This vegetarian version of the old British classic is every bit as hearty as its meaty cousin. Lentil cottage pie is the perfect option when you're after something meat-free, but substantial.

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.

Celebrate summer's seasonal vegetables with this colourful and healthy vegetable terrine. Make sure you remove it from the fridge well before serving, as it is most delicious when enjoyed at room temperature.

An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.

If you want to serve up a healthy lunch with lots of protein and vegetables, these little vegetable and feta frittata are the way to go. They're also great as after-school snacks, and make a fab packed lunch.

There are countless versions of dhal, all equally healthy and delicious. Try our warming pumpkin and eggplant version for a hearty meat-free meal. Serve with Indian flatbread to mop up every bite.

Put together this colourful and crispy balsamic-glazed vegetable platter at your next barbecue. The baby vegetables are beautifully sweet and they look wonderfully appetising.

What better way to get your full quota of five-a-day than a plate of these delicious braised green beans and vegetables. Served with crusty bread or as a compliment to a meat dish, it's sure to satisfy.

This humble vegetable gets an undeserved bad rap in our view. We think these delicious brussels sprouts with crispy pancetta deserve a place on your Christmas table, right next to the duck fat roasted potato.

Pecorino, the Italian word used to describe generic sheep-milk cheese, is generally specifically named after the region in which it was produced. A spicy variation of this cheese is pepato, where whole black peppercorns are added to the cheese when it's being made, before ageing; using pepato in this salad would add just a complementary note of piquancy.

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.

Spiced with nutmeg and dressed with lemon, this spinach with mint makes a fabulously simple side dish.

Koshumbir, sometimes spelled koshambir, is a fresh shredded vegetable salad that is served in India alongside curries. Note

Wrapped in crisp prosciutto, this creamy vegetable terrine would make a delicious side dish or lunch served with salad.

Bake pine nuts on oven tray in moderate oven about 5 minutes or until toasted. Note

These little spinach and cheese parcels are very tasty extremely versatile; you can serve them on their own, as a soup accompaniment, or as part of an antipasto platter.

Pickled plum puree, also known as umeboshi puree, is made from plums (ume) slowly pickled in salt, with Japanese mint (shiso) added for colour and flavour.