Recipes

  • Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.

  • Quick, easy and delicious. Why not try this Halloween-themed salad with a Greek twist from Paul at award-winning organic farm and veg delivery company East Coast Organics in East Lothian?

  • What yummier way to use up the seeds from your Halloween pumpkin? This recipe by John Quigley of Red Onion in Glasgow shows you how.

  • This recipe couldn’t be easier, a delicious Cauliflower recipe created by Tesco chef, Martyn Lee at the Royal Welsh Show 2017. A great way to use the whole vegetable - stalks, leaves and all!

  • Save those veg from the bottom of the fridge and give them a new lease of life in this inventive curry which is as light as it is healthy.

  • Seasonal, thick, nourishing... What’s not to like about the classic Broccoli and Stilton soup, especially on a cold day?

  • This classic lentil soup is a treat for vegetarians as well as meat eaters, and can be further enhanced with lots of different vegetables.

  • A piece of gammon is a practical joint for a family lunch. Serve it with parsley sauce, mashed potatoes or a vegetable mash.

  • Stuff boring old-fashioned peppers! There’s a new sheriff in town – pretty, pointy Ramiro peppers with thin skins that don’t need to be pre-cooked before stuffing.

  • Puff pastry transforms unappetizing left-over vegetables into a brand new dish!

  • Pretty much anything that’s close to its use-by date can be transformed under the guise of a Spanish omelette.

  • This vegan-friendly gnocchi is very simple to make – and easy on the pocket too. Use baked potatoes or left-over mash which is a bit dried up.