I adore a good potato side dish, but even I get a little bored of roast potatoes after the first thirty-five or so. Enter: Potatoes Anna! These little stacks of thinly sliced potatoes, slathered in butter, are special enough to impress your guests (but still seriously easy to make). Of course, I added a little grated parmesan between the layers of my Potatoes Anna (I have a cheese problem), but you can easily make them without the cheese, if you prefer. With some fresh chives and plenty of black pepper, they’re far more tasty than simple sliced potatoes have any right to be – especially co ..read more

One of my favourite things about this dish is that when I say its name in a poor imitation of an American accent, it almost rhymes – ‘ricotta frittata’. Unfortunately it doesn’t quite give the same effect in my usual English accent, but luckily, the recipe is good enough that I don’t mind a non-rhyming title. This ricotta frittata has a layer of sweet caramelised onions, fresh greens, and plenty of creamy ricotta cheese dolloped on top – it adds such an incredible luxury to the frittata! If you’re not well versed in egg recipes, frittata is essentially a baked omelette, and it’s the perfect ..read more

I absolutely adore risotto, but I definitely don’t adore how much of a faff it is to make. It just takes so much time, and so much stirring (it’s the best workout my arms ever get). As such, I don’t make risotto as often as I would like – I’m usually in need of a quick meal, rather than a labour of love. Oven-baked risotto to the rescue! Making risotto in the oven saves so much time – plus, it gives your arms a rest, as it practically cooks itself. Hurrah! I’ll admit, there’s still a little stovetop-standing required for this baked risotto, but only about 10-15 minutes or so, and then you c ..read more

I want to say straight out that this isn’t just your everyday creamy mushroom pasta. The white wine brings a whole extra element to this dish, with its slightly tangy, slightly fruity notes, and it cuts through the luxurious creamy sauce just beautifully. Add plenty of buttery garlic mushrooms and heaps of fresh parsley, and this white wine pasta is an absolute stunner of a dish. And, by the way – if you’re not a mushroom lover, you could swap them for a different vegetable instead. The white wine sauce would also be incredible made with some grated zucchini, finely chopped red peppers, or ..read more

Potatoes and onions are often used merely to support other flavours, but in this incredible creamy potato and spring onion soup, they’re allowed to shine in their own right – as they deserve to! This super creamy soup is hearty and comforting, with the mild, fresh flavour of spring onions and a super silky texture from the potatoes. Spring onions (also known as green onions, or scallions) have a milder flavour than regular onions, and the green part in particular tastes fresh and grassy. They bring an incredible flavour to this creamy potato soup! And just in case you’re new to making ..read more

I love gnocchi! If you’ve never had gnocchi before, it’s basically fluffy little potato dumplings, which you can flavour however you choose – just like you can with pasta. To make this pizza baked gnocchi, I smothered the dumplings in mozzarella cheese and added my favourite vegetarian pizza toppings, then baked it until it was all nice and gooey. Just look at that cheesy goodness! Of course, you can switch up the pizza toppings depending on your preference. If it works on pizza, it will work on this pizza baked gnocchi! The end result is part pizza, part pasta bake, part gnocchi… it’s an ..read more

Sometimes it can be tricky to come up with a vegetarian Christmas dinner idea that’s (first and foremost) delicious, and is also special enough for The Big Day. So, here’s some inspiration for you – a bumper collection of 25 delicious vegetarian Christmas dinner ideas! Best of all, you don’t need to miss out on any of your favourite Christmas side dishes – these vegetarian main courses can all be served alongside the usual festive trimmings, like roast potatoes, vegetables, and gravy! ❤️ Why You’ll Love These Recipes These Christmas recipes may be a little more show-stopping than your sta ..read more

I’ll admit, I sometimes find lentil loaves a little dry, and a little bland – but this easy vegan lentil loaf is anything but! It couldn’t be simpler to make (basically: cook the lentils; mix; bake; eat), and it packs huge flavour. Plus, it’s soft and moist in the middle, and perfectly crispy around the edges. It’s perfect served with some mashed potatoes and a bit of gravy! This simple vegan lentil loaf would make an amazing vegetarian main course for Christmas or Thanksgiving – or just any other cosy Sunday lunch throughout the year. The recipe makes a good sized loaf – enough for about 6 ..read more

One of my favourite things about this dish is that when I say its name in a poor imitation of an American accent, it almost rhymes – ‘ricotta frittata’. Unfortunately it doesn’t quite give the same effect in my usual English accent, but luckily, the recipe is good enough that I don’t mind a non-rhyming title. This ricotta frittata has a layer of sweet caramelised onions, fresh greens, and plenty of creamy ricotta cheese dolloped on top – it adds such an incredible luxury to the frittata! If you’re not well versed in egg recipes, frittata is essentially a baked omelette, and it’s the perfect ..read more

I absolutely adore risotto, but I definitely don’t adore how much of a faff it is to make. It just takes so much time, and so much stirring (it’s the best workout my arms ever get). As such, I don’t make risotto as often as I would like – I’m usually in need of a quick meal, rather than a labour of love. Oven-baked risotto to the rescue! Making risotto in the oven saves so much time – plus, it gives your arms a rest, as it practically cooks itself. Hurrah! I’ll admit, there’s still a little stovetop-standing required for this baked risotto, but only about 10-15 minutes or so, and then you c ..read more