Vegetarian

Transform the leftovers (last night’s portobello fajitas) into a healthy, fibre-rich rice bowl.

Filled with portobellos, avocados, feta and pepper salsa, these fajitas even leave leftovers for tomorrow (a mushroom rice bowl).

Thanks to last night’s lentil bolognese, tonight the leftovers can be transformed into a 15-minute lentil ragu served over creamy polenta.

A hearty, warming vegetarian main packed full of protein.

This salad of bitter greens provides essential brightness to a holiday table. The vinaigrette is inspired by agrodolce, a sticky and tart Italian condiment usually served with meat and veg.