UK recipe editors

This classic recipe for 3-ingredient buttermilk biscuits is the ultimate addition to your vegetarian baking repertoire. By using just self-raising flour, chilled shortening, and tangy buttermilk, you can create light, flaky scones that are perfect for soaking up savoury gravies or enjoying warm with a dollop of salted butter. The high oven temperature ensures a rapid rise, resulting in a beautifully golden exterior and a soft, tender crumb that melts in the mouth. Ideal for a quick weekend brunch or as a comforting side dish for dinner, these homemade rolls require minimal preparation and zero yeast. The secret lies in handling the dough as little as possible to maintain those sought-after airy layers. Serve them straight from the oven for a simple, satisfying treat that the whole family will appreciate.

These vibrant pink greens offer a sophisticated way to reduce food waste by using the often-discarded tops of beetroot. This vegan side dish balances the natural, earthy sweetness of the leaves with a sharp hit of sherry vinegar and a subtle warmth from dried chilli flakes. The combination of garlic and shallots provides a savoury base that complements the tender texture of the wilted greens beautifully. Quick to prepare and naturally nutritious, this healthy recipe is an excellent accompaniment to roast dinners or as part of a plant-based spread. While this version uses beet greens for their striking colour, the same method works perfectly with chard or spinach. It is a versatile addition to your repertoire for anyone looking to incorporate more seasonal, leafy vegetables into their weekly meals.

This creamy black bean spread is a versatile vegan dish that brings a rich, savoury depth to any snack table or lunch spread. The secret to its intense flavour lies in the slowly caramelised white onions, which provide a natural sweetness that perfectly complements the earthy notes of the beans. A touch of ground fennel seeds adds a subtle, aromatic finish, elevating this simple store-cupboard staple into something truly sophisticated. Ideal for those seeking a healthy and protein-rich alternative to traditional dips, this homemade spread works beautifully slathered on toasted sourdough or served alongside crunchy seasonal crudités. As it keeps well in the fridge for several days, it is a brilliant option for weekend meal prep or a quick plant-based appetiser when hosting friends.

These aubergine and smoked gouda open-faced grilled sandwiches are a sophisticated take on a classic vegetarian lunch. The recipe pairs the creamy, smoky notes of melted cheese with the charred, earthy flavour of thick-cut aubergine steaks. A bright, zesty tomato and flat-leaf parsley salsa cuts through the richness, providing a fresh contrast that elevates the dish. Using a country-style loaf ensures the base is sturdy enough to hold the generous toppings while soaking up the flavourful juices. Perfect for alfresco dining or a quick weekend meal, this dish is naturally filling and packed with Mediterranean-inspired ingredients. The combination of smoked gouda and grilled vegetables offers a satisfying, savoury depth that appeals to vegetarians and meat-eaters alike. Serve these vibrant open sandwiches immediately while the cheese is still bubbling for the best possible texture and flavour.

This authentic vegan dish provides the perfect foundation for a variety of Mexican-inspired meals. By slow-cooking dried black or pinto beans with charred onions and a blackened jalapeño, you create a deep, smoky flavour profile that shop-bought tinned versions simply cannot match. The gentle simmering process transforms the beans until they reach a beautifully creamy consistency, making them a nutritious and versatile staple for any plant-based kitchen. Ideal as a high-protein side dish or a filling for homemade tacos, these beans are both economical and comforting. This recipe prioritises simple, wholesome ingredients to deliver a rich, savoury result that pairs perfectly with fresh coriander and lime. For the best texture, ensure your beans are relatively fresh, as older pulses may require a slightly longer cooking time to soften fully.