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Vegan nachos

by Sophie Whitbread
Light meals & snacks

Serves 4–6

Prep: <30 mins

Cook: 10-30 mins

Vegan pizzas

by Chris Bavin
Main course

Makes 4

Prep: 1-2 hrs

Cook: 30-60 mins

Vegan Thai green curry

by Lucy Parker
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Vegan Thai red curry

by Antony Worrall Thompson
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vegetable balti

Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Vegetarian tagine with roasted cauliflower, apricots and chickpeas

by Nargisse Benkabbou
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Veggie Caesar sandwich filler

by Anna Shepherd
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: none required

Veggie fritters

by Justine Pattison
Main course

Makes 5 fritters

Prep: <30 mins

Cook: 10-30 mins

Venison and prune koftas with missi rotis

by Vivek Singh
Main course

Serves 4-6

Prep: 30-60 mins

Cook: 10-30 mins

Venison char siu

by The Hairy Bikers
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Vibrant green paneer wraps

by Dr Saliha Mahmood-Ahmed
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vietnamese-style crayfish and noodle salad

by Mary Berry
Light meals & snacks

Serves 6

Prep: <30 mins

Cook: <10 mins

Vietnamese-style prawn and squid skewers

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: <10 mins

Vietnamese-style tofu burger

by Gaz Oakley
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vinidaloush with plantain and coconut fungee

by Andi Oliver
Main course

Serves 6–8

Prep: overnight

Cook: >2 hrs

Warm goats' cheese salad

Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Warm salad of broad beans, peas, beetroot and mozzarella

by James Martin
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Warm salad of pancetta, sweet potato and Brussels sprouts

by Catherine Fulvio
Light meals & snacks

Serves 4-6

Prep: <30 mins

Cook: 30-60 mins

Weeping tiger fillet steak with noodles and shrimps

by Glynn Purnell
Main course

Serves 2

Prep: >2 hrs

Cook: 10-30 mins

Whipped ricotta dip with roasted grapes, thyme and hot honey

by Helen Upshall
Starters & nibbles

Serves 6–8

Prep: <30 mins

Cook: 10-30 mins

White bean toast with Provençal ratatouille

by Marcus Wareing
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Whole baked sea bass

by Angela Hartnett
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Wine, oil and herb marinade

Other

Makes 135ml marinade

Prep: 30-60 mins

Cook: none required

Yum mama (Thai instant noodle salad)

by Justin Tsang
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

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